Chef Team from Hong Kong Studies Texas Beef Production and Barbecue

USMEF brought a team of chefs from Hong Kong and Macau to Texas to learn new menu ideas with Texas-style barbecue and to educate them on the versatility and high quality of U.S. beef.  The buyer team was comprised of eight executive chefs from leading restaurants and hotels in Hong Kong and Macau.

USMEF Marketing Manager Tonia Lai and Office Manager Reese Liu led the team on a tour of the Texas beef industry to see the care and feeding behind U.S. beef production. The tour began with a meeting at the Texas Beef Council (TBC) office in Austin, where they experienced cutting, smoking and cooking demonstrations with Kaylee Greiner, manager of retail and foodservice engagement, and other TBC staff.

TBC Vice President of Beef Resources Jason Bagley joined the team at Graham Land & Cattle Feedyard for a first-hand look at cattle feeding operations. The team also visited Langford Cattle Company and experienced a variety of unique barbecue restaurants that feature a variety of cuts, including underutilized items.