Last week, six prominent Japanese buyer professionals from the meat sector visited
various Spanish farms, slaughterhouses, and cutting rooms with the aim of
increasing knowledge about European beef qualities.
This inspection visit allowed participants to gain an in-depth understanding of the
characteristics of European beef from Spain. The participants showed interest in
various cuts such as tongue, sirloin, steak, offal, flank, and beef, which are not readily
available in Japan.
The European Production Model (EPM), state-of-the-art slaughterhouses, farms,
meat quality standards, safety measures, animal welfare practices, variety of
available beef cuts, and commitment to sustainability are indeed key factors that
attract Japanese importers and consumers to European beef, making it an ideal
product for the Japanese market.
The Japanese buyers observed the first step of the European Production Model
(EPM), appreciating the animal welfare practices and gaining deeper insight into the
feeding and growth processes. Among all the knowledge gained, the professionals
highlighted the safety and quality of European beef from Spain, which follows strict
and secure production standards, both qualities highly valued in the Japanese
market.
Thanks to this mission, importers have very positive forecasts regarding
collaboration with the European industry. This initiative has been made possible
through a program funded by the European Union, It’s Time for European Beef, which
supports European beef companies in promoting and selling their beef.