Chefs from Filipino Tourism Hotbed Attend USMEF Culinary Seminar
Chefs from Filipino Tourism Hotbed Attend USMEF Culinary Seminar
USMEF-ASEAN recently hosted eight chefs from Cebu, Philippines, for an educational seminar on U.S. pork and beef at its Singapore Culinary Training Center. The seminar was made possible through support from the Beef Checkoff, Pork Checkoff and Market Access Programs.
Cebu is one of the country’s most developed provinces and tourism plays a large role in the local economy. In 2009, its reputation as a hot tourist destination gained further momentum when it was named by Condé Nast Traveler magazine as the seventh-best Asia-Pacific island destination. With more than 400,000 visitors per year, hotels and restaurants are sprouting in Cebu at a rapid pace to accommodate its thriving tourism industry. This has generated a rising demand for high-quality pork and beef and created an excellent marketing opportunity for USMEF.
Sabrina Yin trains chefs from Cebu, Philippines, on preparation of U.S. pork
The Philippines is a terrific market for U.S. pork and beef in 2010. Pork/pork variety meat exports to the Philippines are up 76 percent in volume and 83 percent in value over the first quarter of last year. Beef/beef variety meat exports are also up 76 percent in volume and nearly 60 percent in value. The Filipino government recently authorized importation of up to 5,000 metric tons (11 million pounds) of pork to help meet growing consumer demand and stabilize pork prices.
At the training seminar, USMEF-ASEAN Director Sabrina Yin showed how to cut six beef cuts (hanging tender, short plate, chuck short ribs, chuck tender, rib finger and top blade muscle) and three fresh pork cuts (loin, shoulder butt and shoulder ribs). She also demonstrated cooking methods for assorted pork sausages and pre-cooked bacon. The participants learned innovative cooking methods for the chuck primal, which can yield extremely tender beef cuts. They were also shown how to turn a fairly tough pork shoulder cut into a tender and delicious roast.
“The available supply of high end meat in Cebu is very limited,” said Jose Mike Lontoc, owner and chef at Clandestino restaurant in Cebu. “So our introduction to these quality U.S. secondary cuts will be very valuable, allowing us to expand our menu offerings.”
As the session concluded, participating chefs took home information on U.S. pork and beef and a list of contacts who can help them purchase U.S. products.
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.
Chefs from Filipino Tourism Hotbed Attend USMEF Culinary Seminar
USMEF-ASEAN recently hosted eight chefs from Cebu, Philippines, for an educational seminar on U.S. pork and beef at its Singapore Culinary Training Center. The seminar was made possible through support from the Beef Checkoff, Pork Checkoff and Market Access Programs.
Cebu is one of the country’s most developed provinces and tourism plays a large role in the local economy. In 2009, its reputation as a hot tourist destination gained further momentum when it was named by Condé Nast Traveler magazine as the seventh-best Asia-Pacific island destination. With more than 400,000 visitors per year, hotels and restaurants are sprouting in Cebu at a rapid pace to accommodate its thriving tourism industry. This has generated a rising demand for high-quality pork and beef and created an excellent marketing opportunity for USMEF.
Sabrina Yin trains chefs from Cebu, Philippines, on preparation of U.S. pork
The Philippines is a terrific market for U.S. pork and beef in 2010. Pork/pork variety meat exports to the Philippines are up 76 percent in volume and 83 percent in value over the first quarter of last year. Beef/beef variety meat exports are also up 76 percent in volume and nearly 60 percent in value. The Filipino government recently authorized importation of up to 5,000 metric tons (11 million pounds) of pork to help meet growing consumer demand and stabilize pork prices.
At the training seminar, USMEF-ASEAN Director Sabrina Yin showed how to cut six beef cuts (hanging tender, short plate, chuck short ribs, chuck tender, rib finger and top blade muscle) and three fresh pork cuts (loin, shoulder butt and shoulder ribs). She also demonstrated cooking methods for assorted pork sausages and pre-cooked bacon. The participants learned innovative cooking methods for the chuck primal, which can yield extremely tender beef cuts. They were also shown how to turn a fairly tough pork shoulder cut into a tender and delicious roast.
“The available supply of high end meat in Cebu is very limited,” said Jose Mike Lontoc, owner and chef at Clandestino restaurant in Cebu. “So our introduction to these quality U.S. secondary cuts will be very valuable, allowing us to expand our menu offerings.”
As the session concluded, participating chefs took home information on U.S. pork and beef and a list of contacts who can help them purchase U.S. products.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.