Exploring New Foodservice Opportunities for U.S. Beef in Taiwan
Exploring New Foodservice Opportunities for U.S. Beef in Taiwan
Taiwan’s foodservice operators are facing the ongoing challenge of a decline in restaurant traffic due to sustained weakness in the country’s economy. As a result, chefs are feeling increased pressure to develop new menu ideas that will meet customer demand for special items at more competitive prices. In response, USMEF-Taiwan is working closely with leading hotels and restaurant chains to promote cutting, preparation and presentation of alternative cuts of U.S. beef, with an emphasis on how varied cuisine can be developed with U.S. beef.
Located in scenic Taroko National Park, Bruwan Leader Village was chosen as the venue for a U.S. Beef Culinary Creation & Marketing Seminar, held recently with the support of the Beef Checkoff Program and the USDA’s Market Access Program. The seminar was designed to feature U.S. beef in dishes from Taiwan’s aboriginal cuisine, which is well-known for natural taste with little seasoning and no artificial flavoring. The event was well-attended by chefs, foodservice directors, food and beverage managers and purchasing managers from Taiwan’s five-star hotels and leading restaurant chains, as well as media representatives and influential bloggers.
Journalists and other attendees observe a U.S. beef dish being prepared at the U.S. Beef Culinary Creation & Marketing Seminar in Taiwan
Two chefs well-versed in this cuisine cooked U.S. beef using traditional cooking methods such as slate barbecue, poaching and stewing – all designed to optimize the tenderness and juiciness of the U.S. beef cuts. USMEF also invited a master chef, Mr. Eddie Chen from National Kaohsiung Hospitality College, to demonstrate creative Western beef dishes with aboriginal ingredients in order to create new, economical menu ideas.
USMEF also arranged innovative courses to enhance foodservice operators’ marketing techniques and help them find new ways to promote U.S. beef items.
“While our foodservice customers are aware of U.S. beef and its many attributes, USMEF is always thinking of new services we can offer them to help their businesses,” said Davis Wu, USMEF-Taiwan director. “In addition to promoting our product, it’s also vital that we assist our loyal customers in finding fresh ideas and opportunities for featuring U.S. beef.”
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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.
Exploring New Foodservice Opportunities for U.S. Beef in Taiwan
Taiwan’s foodservice operators are facing the ongoing challenge of a decline in restaurant traffic due to sustained weakness in the country’s economy. As a result, chefs are feeling increased pressure to develop new menu ideas that will meet customer demand for special items at more competitive prices. In response, USMEF-Taiwan is working closely with leading hotels and restaurant chains to promote cutting, preparation and presentation of alternative cuts of U.S. beef, with an emphasis on how varied cuisine can be developed with U.S. beef.
Located in scenic Taroko National Park, Bruwan Leader Village was chosen as the venue for a U.S. Beef Culinary Creation & Marketing Seminar, held recently with the support of the Beef Checkoff Program and the USDA’s Market Access Program. The seminar was designed to feature U.S. beef in dishes from Taiwan’s aboriginal cuisine, which is well-known for natural taste with little seasoning and no artificial flavoring. The event was well-attended by chefs, foodservice directors, food and beverage managers and purchasing managers from Taiwan’s five-star hotels and leading restaurant chains, as well as media representatives and influential bloggers.
Journalists and other attendees observe a U.S. beef dish being prepared at the U.S. Beef Culinary Creation & Marketing Seminar in Taiwan
Two chefs well-versed in this cuisine cooked U.S. beef using traditional cooking methods such as slate barbecue, poaching and stewing – all designed to optimize the tenderness and juiciness of the U.S. beef cuts. USMEF also invited a master chef, Mr. Eddie Chen from National Kaohsiung Hospitality College, to demonstrate creative Western beef dishes with aboriginal ingredients in order to create new, economical menu ideas.
USMEF also arranged innovative courses to enhance foodservice operators’ marketing techniques and help them find new ways to promote U.S. beef items.
“While our foodservice customers are aware of U.S. beef and its many attributes, USMEF is always thinking of new services we can offer them to help their businesses,” said Davis Wu, USMEF-Taiwan director. “In addition to promoting our product, it’s also vital that we assist our loyal customers in finding fresh ideas and opportunities for featuring U.S. beef.”
# # #
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.