LUBBOCK, TEXAS (RFD NEWS) — China sharply increased rejections of meat imports in 2025, raising new regulatory risk for U.S. livestock exporters. The spike adds uncertainty amid elevated trade tensions between Beijing and key suppliers.
According to retired USDA economist Dr. Fred Gale, last year the total number of food rejections from China rose 55 percent compared to 2024, while shipment volume jumped 150 percent. Of 4,889 rejected shipments, more than 1,000 came from the United States — the highest of any country.
Meat accounted for nearly 1,800 rejected shipments totaling about 25,000 metric tons. U.S. beef was frequently flagged for melengestrol acetate, while chicken feet failed sensory inspections or labeling reviews. Melengestrol acetate is a synthetic hormone fed only to feedlot heifers to prevent heat cycles, reduce stress, and improve feed efficiency and weight gain.
The surge coincided with antidumping duties on pork from the European Union (EU), safeguard tariffs on beef, and broader efforts by Chinese authorities to support domestic meat producers.
For U.S. exporters, inspection enforcement now poses a growing non-tariff barrier that could quickly shift protein trade flows.
Farm-Level Takeaway: Heightened Chinese inspections increase trade volatility for U.S. livestock exporters.
Tony St. James, RFD NEWS Markets Specialist
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
