• January Meat Market Report

January Meat Market Report

AMIC welcomes a new era with signing of the Australia-UK FTA


The Australian Meat Industry Council (AMIC), the peak representative of red meat exporters in Australia, has welcomed and shown support for the recent signing of the landmark free trade agreement with the United Kingdom. 

The virtual signing of the Australia-United Kingdom Free Trade Agreement (A-UK FTA) by Australian minister for Trade, Tourism and Investment, Dan Tehan, and the UK secretary of State for International, Trade Anne-Marie Trevelyan, will allow improved access for Australian farmers to more than 64 million UK consumers.

AMIC has been at the forefront of negotiations through the Australia-UK Red Meat Market Access Taskforce, chaired by AMIC member (NH Foods), Andrew McDonald. 

For beef, a tariff-free quote of 35,000 tonnes at entry into force will expand to 110,000 tonnes in year 10. Tariffs on beef will be eliminated after ten years. 

For sheep meat, a tariff-free quote of 25,000 tonnes at entry into force will expand to 75,000 in year 10. Tariffs on sheep meat will be eliminated after ten years. 

“The expansion of current markets is very welcomed in a time of market volatility,” AMIC CEO Patrick Hutchinson said. “Not only does AMIC work towards new and improved market access, but we continue to strive for market ‘longevity,’ which is becoming a far more crucial issue than accessing new markets as we defend our current market shares globally. 

“We have shared, as an export nation, a long history of meat exports to the UK, dating back to 1879 when 40 tonnes of frozen beef and mutton were shipped from Sydney to the UK. Our export members are exceptionally positive about re-engaging on expanded trade with the UK, post Brexit. 

“AMIC extends its gratitude to minister Tehan and UK secretary of State for International Trade Ann-Marie Trevelyan on the signing of this agreement, which will further strengthen the strong trade relationship between our two countries,” he said. 

Article originally posted by Alexandra Cooper via the Food and Beverage Industry News:

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