The red meat body said that it was working to raise its profile in countries such as Hong Kong and Singapore, as well as building new links with Japan and mainland China.
Welsh Lamb has been exported to Hong Kong for some years, mainly as a premium product in hotels, restaurants and some specialist retail outlets.
However, due to a significant surge in tourism, HCC is aiming push its Welsh meats further in the Asian market by working with more chefs, hotels and restaurants.
“Accessing markets which are closed to us is a long process, however HCC is working with governmental partners,” said HCC’s export executive Deanna Jones.
“In early July, officials from Japan will be visiting Welsh processing plants, so we’re hopeful that we should be in a position to explore trade for both lamb and beef later in the year, again focusing on premium hotels, restaurants and specialist retail.”
At the same time as developing opportunities in existing markets such as Hong Kong and Singapore, HCC is also working with partners in the UK Export Certification Partnership (UKECP) to lift restrictions on exporting to potentially lucrative destinations.
Jones added that the organisation planned to take advantage of the recent lifting of BSE restrictions on UK beef into China, but didn’t expect an immediate decision.
“The recent lifting of old BSE restrictions on UK beef is to be welcomed, although gaining access is a longer process, which may take two to three years,” Jones added.