Filipino Chefs Receive Pork, Beef Culinary Training
Filipino Chefs Receive Pork, Beef Culinary Training
USMEF hosted a group of 10 chefs, restaurateurs and importers from the Philippines last week at its culinary training center in Singapore. With support from the Pork Checkoff and Beef Checkoff Programs, the team received two full days of extensive training on the use of U.S. beef and pork, with a specific focus on the following cuts:
- U.S. beef: top blade muscle, hanging tender, short plate, shoulder tender/petite tender and chuck short ribs.
- U.S. pork: pork loin, pork shoulder ribs, bacon and assorted pork sausages.
USMEF ASEAN Director Sabrina Yin demonstrates recipes using bacon
and pork sausages for a team of chefs from the Philippines
The recipes used in the cooking demonstrations focused on both Western and Oriental cuisine, with participants being introduced to the dry-aging process for U.S. beef and the versatility and value of alternative beef and pork cuts. The group also examined several restaurant and foodservice management concepts.
The Philippines is by far the largest purchaser of U.S. pork in the ASEAN region. Through the first 11 months of 2009, pork plus pork variety meat exports to the Philippines totaled 36,904 metric tons (81.4 million pounds) valued at $66.6 million – an increase of 38 percent in volume and 32 percent in value over the same period in 2008.
The Philippines is the second-largest market for U.S. beef in the ASEAN region behind Vietnam. Beef plus beef variety meat exports to the Philippines are trailing their 2008 pace, but posted strong results in September, October and November to reach 7,374 metric tons (16.3 million pounds) valued at $19.8 million.
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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.
Filipino Chefs Receive Pork, Beef Culinary Training
USMEF hosted a group of 10 chefs, restaurateurs and importers from the Philippines last week at its culinary training center in Singapore. With support from the Pork Checkoff and Beef Checkoff Programs, the team received two full days of extensive training on the use of U.S. beef and pork, with a specific focus on the following cuts:
- U.S. beef: top blade muscle, hanging tender, short plate, shoulder tender/petite tender and chuck short ribs.
- U.S. pork: pork loin, pork shoulder ribs, bacon and assorted pork sausages.
USMEF ASEAN Director Sabrina Yin demonstrates recipes using bacon
and pork sausages for a team of chefs from the Philippines
The recipes used in the cooking demonstrations focused on both Western and Oriental cuisine, with participants being introduced to the dry-aging process for U.S. beef and the versatility and value of alternative beef and pork cuts. The group also examined several restaurant and foodservice management concepts.
The Philippines is by far the largest purchaser of U.S. pork in the ASEAN region. Through the first 11 months of 2009, pork plus pork variety meat exports to the Philippines totaled 36,904 metric tons (81.4 million pounds) valued at $66.6 million – an increase of 38 percent in volume and 32 percent in value over the same period in 2008.
The Philippines is the second-largest market for U.S. beef in the ASEAN region behind Vietnam. Beef plus beef variety meat exports to the Philippines are trailing their 2008 pace, but posted strong results in September, October and November to reach 7,374 metric tons (16.3 million pounds) valued at $19.8 million.
# # #
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.