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Shifts in Beijing’s American BBQ Scene Amid Trade Tensions
Home Plate BBQ, a popular American-style eatery in Beijing, is making significant changes to its menu as a result of the ongoing trade tensions between the U.S. and China. The restaurant is in the process of reprinting its menus to reflect a transition away from American beef, which was once central to its offerings.
Traditionally reliant on U.S. beef, Home Plate is now increasingly sourcing its meat from Australia. The restaurant, which utilizes approximately 7 to 8 tonnes of brisket each month, is on the brink of exhausting its stock of American beef. In the coming weeks, diners will find only Australian beef featured on the menu.
The shift underscores a broader impact of the U.S.-China trade war, which has affected thousands of goods between the two nations. Prior to the conflict, American beef was already costly in China, and Beijing’s imposition of hefty tariffs—125% in retaliation to existing tariffs—has rendered it prohibitive for many restaurants.
Charles de Pellette, Home Plate’s operations director, expressed the difficulties posed by these tariffs: “It’s essentially just made it very hard for us to continue using U.S. beef.”
The $125 million monthly figure for U.S. beef exports to China may seem minimal in the context of the broader trade ecosystem, yet the absence of American beef from menus in Beijing highlights a significant shift in consumer choices and restaurant operations amid escalating tariffs.
De Pellette noted that the restaurant is moving to Australian M5 beef, stating, “Once we deplete our stocks, we’ll be switching fully over… We still think that it’s the same taste and quality and flavour, but we’ve had to switch just due to market pressures and the tariffs.” This adaptation represents the resilience of businesses in adjusting to economic challenges.
Changes aren’t limited to beef; other meats are also affected. Home Plate plans to switch its pork rib supply to Canada, reflecting a strategic pivot as it navigates the evolving market landscape.
The experiences at Home Plate are indicative of wider trends in Beijing’s restaurant scene. A local beef supplier, who requested anonymity due to the sensitivity of tariff discussions, revealed, “They have to switch to Australian beef—even the American steak restaurants.”
While de Pellette refrained from sharing specific costs associated with Australian beef, it’s clear that American beef prices were already rising prior to the trade conflict, driven by ongoing shortages and drought conditions that have led to reduced livestock numbers. This economic strain is further amplified in China, where consumers are increasingly price-sensitive amid a sluggish economy.
As a result of these pressures, the price of U.S. brisket surged nearly 50% within a single year, exacerbated by the impact of tariffs. In contrast, Australian brisket has entered the market at a 40% lower price point, creating opportunities for restaurants like Home Plate to reconfigure their supply chains.
Looking ahead, diners at Home Plate can expect to enjoy a new selection of Australian beef ribs, brisket, and sausages prepared in the signature Texas and Southern BBQ style. De Pellette confirmed the restaurant’s commitment to quality, stating, “We’ve tested it for a few months and we found that actually it’s just as good and our customers are pretty happy with it.”
Source
www.yahoo.com