Hong Kong | Traditional Hot Pot Dishes Made Better With U.S. Beef | During t...
Hong Kong
Traditional Hot Pot Dishes Made Better With U.S. Beef
During the fall season, Hong Kong restaurateurs are fiercely scrambling for the multi-million dollar hot pot market. Hot pot is a simmering metal pot of stock at the center of the dining table used to cook thin slices of frozen meat and fresh vegetables. This method of cooking is especially popular during the fall and winter months. This prompted USMEF to sponsor a hot pot promotion at Cafe De Coral, the No. 1 fast food chain with more 130 outlets in Hong Kong. The giant chain prominently features U.S. grain-fed beef for the promotion, which is expected to last until the end of November and may extend to Christmas, if feedback remains positive. A preliminary survey revealed that most customers who tried the menu were impressed with the high quality of U.S. beef. At least two containers of U.S. Choice-grade beef short ribs are being used for this promotion.
At Maxim's, Hong Kong's largest food and beverage corporation and restaurant chain, USMEF helped the restaurant conduct a hot pot promotion following Chef Jay McCarthy’s chef seminar demonstrating underutilized U.S. beef cuts. According to Maxim’s beef importer, the chain already has sold more than 20 metric tons (mt) (more than 44,000 pounds) of U.S. chuck-eye roll and placed another order for 20-30 mt of U.S. beef.
Hong Kong
Traditional Hot Pot Dishes Made Better With U.S. Beef
During the fall season, Hong Kong restaurateurs are fiercely scrambling for the multi-million dollar hot pot market. Hot pot is a simmering metal pot of stock at the center of the dining table used to cook thin slices of frozen meat and fresh vegetables. This method of cooking is especially popular during the fall and winter months. This prompted USMEF to sponsor a hot pot promotion at Cafe De Coral, the No. 1 fast food chain with more 130 outlets in Hong Kong. The giant chain prominently features U.S. grain-fed beef for the promotion, which is expected to last until the end of November and may extend to Christmas, if feedback remains positive. A preliminary survey revealed that most customers who tried the menu were impressed with the high quality of U.S. beef. At least two containers of U.S. Choice-grade beef short ribs are being used for this promotion.
At Maxim's, Hong Kong's largest food and beverage corporation and restaurant chain, USMEF helped the restaurant conduct a hot pot promotion following Chef Jay McCarthy’s chef seminar demonstrating underutilized U.S. beef cuts. According to Maxim’s beef importer, the chain already has sold more than 20 metric tons (mt) (more than 44,000 pounds) of U.S. chuck-eye roll and placed another order for 20-30 mt of U.S. beef.