China has recently ended some of its most severe restrictions in a move away from the country’s “Zero-COVID” policy. The moves should open new opportunities for U.S. red meat as restaurant and food retail eventually rebound. But as Joel Haggard, U.S. Meat Export Federation vice president for the Asia-Pacific, points out, it will initially be a bumpy ride as a COVID wave moves through the country.
“What is interesting about this whole thing is that this dismantling has taken place at a time of a huge new surge in COVID cases and I think everyone was kind of expecting that because of this…
