American beef leaves the menu when the trade war hits American-style restaurants in Beijing
The beef on the home plate used to be entirely from the United States, and more and more. The restaurant uses about 7 to 8 tons of beef kets per month, and when the American beef in the refrigerator runs out in a few weeks, the southern style barbecue restaurant only serves meat from Australia.
American beef is one of the thousands of casualties in the world’s largest trading partners. Even before the battle began, American beef was expensive. Above the existing 22%, Beijing’s 125% retaliatory tariffs make it unbearable.
“In essence, it just makes it hard for us to continue using American beef,” said Charles de Pellette, director of home plate operations.
While the $125 million U.S. beef exports to China are part of a massive commodity trade, the disappearance of beef from Beijing’s menu is a glimpse into the fate of thousands of goods on both sides of the Pacific.
“Once the inventory is exhausted, we will switch completely to the Australian M5…We still think it’s the same flavor, quality and flavor, but due to market pressure and tariffs, we have to switch just.” Pork ribs are also changing. He said they are from Canada now. According to a beef supplier in the capital, the restaurant chain has three branches in China and is co-founded by Texans.
“They have to switch to Australian beef – even American steak restaurants,” the beef supplier said.
De Pellette declined to say how much plate Australian beef would pay for.
Before the trade war began, American beef became expensive, partly due to shortages caused by years of drought weather, with cattle herd shrinking to a minimum since the 1950s. These higher prices are difficult to swallow in China, as the weak economy has made consumers particularly aware.
Between May and March last year, the price of US cattle s rose by nearly 50%, and then soared further after tariffs – exhausted or nearly doubled costs, which was twice as high as a year ago.
Australia hopes to fill the gap, including 40% cheaper cattle s. On the plate, they have succeeded. In May, diners will be trapped in Australian beef ribs, beef kets and sausages, smoking slowly in traditions in Texas and the Southern United States.
“We’ve tested it for months and we’ve found it’s actually just as good, and our customers are very happy with it,” DePerret said.
