ASEAN | Chefs In The Philippines Find Profit In Non-Loin U.S. Meat Cuts | Ma...

ASEAN

Chefs In The Philippines Find Profit In Non-Loin U.S. Meat Cuts

Many hotel and restaurant operators in the Philippines feel that they cannot afford to serve U.S. beef and pork in their establishments. By serving U.S. beef tenderloin, strip loin and rib-eye or U.S. baby back pork ribs and center-cut loin, they believe the food cost will be too high to attract customers.

However it is possible to serve U.S. meat while making a profit and expanding customer base at the same time. This is what 20 chefs from Manila discovered when they attended the USMEF culinary training this week in Singapore.

USMEF ASEAN Chef Sabrina Yin explained and prepared dishes using more affordable non-loin cuts in place of more expensive prime loin cuts. Beef cuts like top blade or flat iron steak, shoulder tender and short plate were introduced to the chefs in addition to U.S. pork St. Louis ribs and Boston butt.

The chefs were impressed with the range of Asian and Western dishes prepared using those versatile and affordable U.S. beef and pork cuts.

USMEF ASEAN Director Eric Choon talked about recognizing the needs of a restaurant and its customers to set price levels that balance gross profit and revenue.

USMEF conducts these sessions regularly to educate chefs in the region in efforts to encourage use of U.S. meat in restaurants. The next session will be for chefs from Vietnam in early April.

ASEAN

Chefs In The Philippines Find Profit In Non-Loin U.S. Meat Cuts

Many hotel and restaurant operators in the Philippines feel that they cannot afford to serve U.S. beef and pork in their establishments. By serving U.S. beef tenderloin, strip loin and rib-eye or U.S. baby back pork ribs and center-cut loin, they believe the food cost will be too high to attract customers.

However it is possible to serve U.S. meat while making a profit and expanding customer base at the same time. This is what 20 chefs from Manila discovered when they attended the USMEF culinary training this week in Singapore.

USMEF ASEAN Chef Sabrina Yin explained and prepared dishes using more affordable non-loin cuts in place of more expensive prime loin cuts. Beef cuts like top blade or flat iron steak, shoulder tender and short plate were introduced to the chefs in addition to U.S. pork St. Louis ribs and Boston butt.

The chefs were impressed with the range of Asian and Western dishes prepared using those versatile and affordable U.S. beef and pork cuts.

USMEF ASEAN Director Eric Choon talked about recognizing the needs of a restaurant and its customers to set price levels that balance gross profit and revenue.

USMEF conducts these sessions regularly to educate chefs in the region in efforts to encourage use of U.S. meat in restaurants. The next session will be for chefs from Vietnam in early April.