ASEAN | Chefs From Thailand Gain New Ideas To Use U.S. Red Meat | Thailand ha...

ASEAN

Chefs From Thailand Gain New Ideas To Use U.S. Red Meat

Thailand has been a difficult market for U.S. beef producers to get back into since the country is particular when inspecting for bone chips. Opportunities exist in Thailand, however, esecially for non-loin U.S. beef cuts such as short plate, top blade, petite tender and hanging tender, which are well-received because of their price competitiveness. Some of these cuts are priced lower than domestic products and the trade has realized the value of these cuts when compared to grass-fed beef loin cuts.

USMEF featured these cuts this week in a seminar for chefs from five-star hotel restaurants in Bangkok. U.S. beef is in high demand in this city since it is known for being a culinary center in Asia.

The two-day training also included high quality U.S. processed pork items like pre-cooked bacon and gourmet sausages.

Besides cooking, the chefs also learned restaurant management, customer service, suggestive selling and menu design. USMEF also showed how U.S. beef and pork can be utilized profitably in their restaurants.

Afterward, the team ate at a typical American steakhouse and exchanged views with an American chef on staff.

ASEAN

Chefs From Thailand Gain New Ideas To Use U.S. Red Meat

Thailand has been a difficult market for U.S. beef producers to get back into since the country is particular when inspecting for bone chips. Opportunities exist in Thailand, however, esecially for non-loin U.S. beef cuts such as short plate, top blade, petite tender and hanging tender, which are well-received because of their price competitiveness. Some of these cuts are priced lower than domestic products and the trade has realized the value of these cuts when compared to grass-fed beef loin cuts.

USMEF featured these cuts this week in a seminar for chefs from five-star hotel restaurants in Bangkok. U.S. beef is in high demand in this city since it is known for being a culinary center in Asia.

The two-day training also included high quality U.S. processed pork items like pre-cooked bacon and gourmet sausages.

Besides cooking, the chefs also learned restaurant management, customer service, suggestive selling and menu design. USMEF also showed how U.S. beef and pork can be utilized profitably in their restaurants.

Afterward, the team ate at a typical American steakhouse and exchanged views with an American chef on staff.