ASEAN | Malaysian Meat Marketers Get Tips From U.S. Holiday Dinner | More th...

ASEAN

Malaysian Meat Marketers Get Tips From U.S. Holiday Dinner

More than 120 members of the Malaysia foodservice, retail and import/distribution trade attended a U.S. Holiday Dinner Dec. 5 at the Sheraton Imperial Hotel in Kuala Lumpur. There they tasted U.S. beef and attended a USMEF seminar to learn about different U.S. beef cuts and cooking preparations.

U.S. Agricultural Counselor of Malaysia and Singapore Jonathan Gressel hosted the dinner, which is organized annually by USDA Foreign Agricultural Service in Kuala Lumpur and other cooperators.

Instead of the traditional holiday turkey, the theme of the buffet this year was U.S. beef. Under the guidance of USMEF ASEAN Regional Chef Sabrina Yin, the Sheraton Imperial chefs prepared U.S. beef prime rib roast. Other U.S. beef dishes included a roast using U.S. beef chuck roll and U.S. beef burgers made with ground chuck.

One hotel chef said he had previously avoided serving roast due to the cost. “Now I know we can have a successful roast utilizing beef from United States. It certainly improved the presentation of my buffet and diners enjoyed the meat’s taste and high quality,” he said.

Following the event, USMEF held two seminars and cooking demonstrations to educate 80 trade representatives on utilizing non-loin cuts of U.S. beef. Yin explained preparations of an economical beef roast and “shabu shabu,” a hot pot dish of thinly sliced beef and vegetables cooked in boiling water or broth and served with dipping sauces.

U.S. beef exported to Malaysia must be Halal slaughtered and certified. For more information about export requirements, see Malaysia in the FSIS Export Library.

ASEAN

Malaysian Meat Marketers Get Tips From U.S. Holiday Dinner

More than 120 members of the Malaysia foodservice, retail and import/distribution trade attended a U.S. Holiday Dinner Dec. 5 at the Sheraton Imperial Hotel in Kuala Lumpur. There they tasted U.S. beef and attended a USMEF seminar to learn about different U.S. beef cuts and cooking preparations.

U.S. Agricultural Counselor of Malaysia and Singapore Jonathan Gressel hosted the dinner, which is organized annually by USDA Foreign Agricultural Service in Kuala Lumpur and other cooperators.

Instead of the traditional holiday turkey, the theme of the buffet this year was U.S. beef. Under the guidance of USMEF ASEAN Regional Chef Sabrina Yin, the Sheraton Imperial chefs prepared U.S. beef prime rib roast. Other U.S. beef dishes included a roast using U.S. beef chuck roll and U.S. beef burgers made with ground chuck.

One hotel chef said he had previously avoided serving roast due to the cost. “Now I know we can have a successful roast utilizing beef from United States. It certainly improved the presentation of my buffet and diners enjoyed the meat’s taste and high quality,” he said.

Following the event, USMEF held two seminars and cooking demonstrations to educate 80 trade representatives on utilizing non-loin cuts of U.S. beef. Yin explained preparations of an economical beef roast and “shabu shabu,” a hot pot dish of thinly sliced beef and vegetables cooked in boiling water or broth and served with dipping sauces.

U.S. beef exported to Malaysia must be Halal slaughtered and certified. For more information about export requirements, see Malaysia in the FSIS Export Library.