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Canada Beef merchandising and education classes at culinary college in South Korea
Canada Beef International Institute (CBII) partnered with Professor Jong-Hyo Kim at Chungbuk Provincial College in South Korea to provide Canadian beef merchandising and education classes for students in the Culinary and Baking program. Professor Kim studied at George Brown College in Toronto and in addition to teaching classes, he manages a fine dining restaurant.

Kim organized six classes in September/October with 15 students participating in each class. Each three-hour class included:
  • Screening a video (translated into Korean) that highlights the four pillars of the Canadian Beef Advantage.
  • A presentation that includes information on animal health, food safety, grading standards and the quality of Canadian beef.
  • Canadian beef merchandising and cooking demonstrations.
Kim’s presentation included a comparison of the grading standards of Canadian and American beef followed by a demonstration of the best merchandising and cooking techniques for a selection of Canadian beef cuts. Students were then given the opportunity to practise the techniques on these beef cuts.

Classes were well received by the students who were eager to practise their merchandising and culinary skills. Kim’s classes provided them with practical information as well as the chance to work with specific Canadian beef cuts. Students can now apply this experience in their future restaurant positions. CBII provided the Canada Beef Merchandising Guide and Canadian Beef aprons for the students.


Japan COVID-19 update
The fourth coronavirus state of emergency expired at the end of September. The Japanese government expects to finish administering vaccines to everyone who wants them by October or November; certain restrictions would then be eased under a system for checking vaccination status and negative test results. Japan's economy is opening cautiously, with social-distancing restrictions amid the COVID-19 pandemic.

Grocery sales in August were down 1% year-over-year (YOY) but up 6% compared to the same period in 2019 (pre-COVID-19). Sales of meat and poultry products were up 0.6% YOY and up 9.7% compared to the same period in 2019. Retailers expanded their shelf spaces for BBQ and middle cuts to accommodate seasonal demand.

Japan’s total beef import volumes in August were 63,160 tonnes, up 15% YOY, with imports from Canada at 5,690 tonnes, up 44% YOY, resulting in seven consecutive months’ growth.

South Korea COVID-19 Update
As of the end-September, the number of new COVID-19 cases per day peaked at 3,271 and since then has been declining to around 1,300 - 2,400 cases per day. The toughest social distancing measures of Level 4 have been applied to the greater Seoul area for more than two months.

The government is considering gradually moving into a phase of “living with COVID-19” starting in mid-November given that over 77% of the population has received their first vaccination and over 59% has been fully vaccinated.

While the demand for beef from the foodservice sector remains very low, the demand for imported beef from the retail sector, including online channels, continues to be robust and the wholesale price has continued to rise.

Korea’s total beef imports in 2021 (January-September quarantine statistics) were 331,596 tonnes, up 5.4% YOY, and imports from Canada were 7,809 tonnes, up 78% YOY. Canadian frozen ribs are the leading exporting cut, representing 65% of the total volume.
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Japan Team
Yuko Onizawa, Ichiro Kiyotomi, Takako Toyama

Suite 146, 6715 – 8th Street NE
Calgary, AB Canada T2E 7H7
Tel: (403) 275-5890
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