ASEAN | USMEF Shows Potential Of U.S. Variety Meat In Vietnam | As Vietnam ...

ASEAN

USMEF Shows Potential Of U.S. Variety Meat In Vietnam

As Vietnam rises in economic wealth, so does its cultural diversity and a preference for a wider range of food offerings in addition to its traditional dishes. Culinary training and trade visits by USMEF have helped increase the use of U.S. meat in Vietnam. Now, USMEF is taking those efforts one step farther by introducing the potential of U.S. variety meat to importers and foodservice operators.

Eric Choon, USMEF ASEAN director, and Sabrina Yin, USMEF ASEAN Chef, were in Vietnam this week to provide samples of U.S. beef hearts and tendons along with U.S. pork hearts and kidneys to meat distributors in Ho Chi Minh City. They explained advantages of using U.S. variety meat, concentrating on the quality and the potential yields.

Beef and pork variety meat are consumed by a majority of the ethnic Chinese population in Vietnam. Prepared in soups and stew dishes, and combined with pickled and preserved vegetables, variety meat is considered a delicacy and a comfort food. However, importing these items has been difficult due to the lack of infrastructure like coolers at the distributor and retail ends.

USMEF is providing U.S. variety meat information in time for the Vietnamese New Year, called Tet, which takes place Feb. 17-18. There is a high demand for variety meat items for this holiday.

ASEAN

USMEF Shows Potential Of U.S. Variety Meat In Vietnam

As Vietnam rises in economic wealth, so does its cultural diversity and a preference for a wider range of food offerings in addition to its traditional dishes. Culinary training and trade visits by USMEF have helped increase the use of U.S. meat in Vietnam. Now, USMEF is taking those efforts one step farther by introducing the potential of U.S. variety meat to importers and foodservice operators.

Eric Choon, USMEF ASEAN director, and Sabrina Yin, USMEF ASEAN Chef, were in Vietnam this week to provide samples of U.S. beef hearts and tendons along with U.S. pork hearts and kidneys to meat distributors in Ho Chi Minh City. They explained advantages of using U.S. variety meat, concentrating on the quality and the potential yields.

Beef and pork variety meat are consumed by a majority of the ethnic Chinese population in Vietnam. Prepared in soups and stew dishes, and combined with pickled and preserved vegetables, variety meat is considered a delicacy and a comfort food. However, importing these items has been difficult due to the lack of infrastructure like coolers at the distributor and retail ends.

USMEF is providing U.S. variety meat information in time for the Vietnamese New Year, called Tet, which takes place Feb. 17-18. There is a high demand for variety meat items for this holiday.