ASEAN | Affordable U.S. Beef Cut Information Provided To Restaurateurs | Kor...
ASEAN
Affordable U.S. Beef Cut Information Provided To Restaurateurs
Korean restaurants located in Vietnam have enjoyed favored U.S. beef products at reasonable prices. Now, as the reopening of the South Korea market seems close, many owners and chefs are preparing, with USMEF help, for higher prices by looking at less expensive alternatives, such as U.S. beef hanging tender and top blade muscle.
USMEF Regional Chef Sabrina Yin provides details of each cut and shows restaurant owners and chefs how they can be used to prepare popular dishes. In addition to U.S. beef hanging tender and top blade, Yin presents short plate, petite shoulder and chuck flap tail.
“This is very good training, especially at this time as U.S. beef will return to Korea soon,” said Kim Bong Wan, owner of three Korean restaurants in Ho Chi Minh City. “I am relieved to learn how I can afford to serve U.S. beef in my restaurants since customers enjoy it very much.”
Prices for U.S. beef cuts are expected to increase in countries like Vietnam when imports return to South Korea since a greater demand will result.
Currently, there are more than 40,000 Koreans living in Ho Chi Minh City, and according to restaurateurs that attended the USMEF training, there are approximately 300 Korean restaurants in the city.
Chefs Interested In U.S. Pork Due To High Quality
Chefs from restaurants in the Philippines also visited USMEF this week to better understand how to utilize processed U.S. pork products in restaurant dishes. Although processed U.S. pork is more expensive to purchase than domestic pork products, the chefs want to use products from the United States because of their high quality.
Additionally, restaurateurs that already feature dishes prepared with U.S. beef want to add U.S. pork to their menus to take advantage of the excellent branding U.S. red meat has developed from marketing efforts in the last few years. U.S. meat products are more and more synonymous with high quality, delicious taste and great texture.
ASEAN
Affordable U.S. Beef Cut Information Provided To Restaurateurs
Korean restaurants located in Vietnam have enjoyed favored U.S. beef products at reasonable prices. Now, as the reopening of the South Korea market seems close, many owners and chefs are preparing, with USMEF help, for higher prices by looking at less expensive alternatives, such as U.S. beef hanging tender and top blade muscle.
USMEF Regional Chef Sabrina Yin provides details of each cut and shows restaurant owners and chefs how they can be used to prepare popular dishes. In addition to U.S. beef hanging tender and top blade, Yin presents short plate, petite shoulder and chuck flap tail.
“This is very good training, especially at this time as U.S. beef will return to Korea soon,” said Kim Bong Wan, owner of three Korean restaurants in Ho Chi Minh City. “I am relieved to learn how I can afford to serve U.S. beef in my restaurants since customers enjoy it very much.”
Prices for U.S. beef cuts are expected to increase in countries like Vietnam when imports return to South Korea since a greater demand will result.
Currently, there are more than 40,000 Koreans living in Ho Chi Minh City, and according to restaurateurs that attended the USMEF training, there are approximately 300 Korean restaurants in the city.
Chefs Interested In U.S. Pork Due To High Quality
Chefs from restaurants in the Philippines also visited USMEF this week to better understand how to utilize processed U.S. pork products in restaurant dishes. Although processed U.S. pork is more expensive to purchase than domestic pork products, the chefs want to use products from the United States because of their high quality.
Additionally, restaurateurs that already feature dishes prepared with U.S. beef want to add U.S. pork to their menus to take advantage of the excellent branding U.S. red meat has developed from marketing efforts in the last few years. U.S. meat products are more and more synonymous with high quality, delicious taste and great texture.