Hong Kong/China | USMEF Uses Education To Boost Use Of U.S. Meat | To promot...

Hong Kong/China

USMEF Uses Education To Boost Use Of U.S. Meat

To promote the use of U.S. pork and beef in restaurants, USMEF held seminars for chefs and restaurant managers in Hong Kong last month.

U.S. pork items such as CT butt, jowl and loin, along with U.S. beef boneless short ribs, were featured in Japanese and Korean style dishes prepared by Chef Wang Jin Zhong. Many chefs were interested in learning how to use U.S. meat in their dishes and were impressed by its good taste and tenderness.

Meanwhile, Ming Yue Guang, a Japanese and Korean restaurant in the Canton area, had discontinued use of U.S. pork butt. USMEF worked with the restaurant owner to educate the staff on U.S. pork characteristics and culinary methods to help restore confidence in the product. Now, the restaurant places regular orders for U.S. pork butt.

Hong Kong/China

USMEF Uses Education To Boost Use Of U.S. Meat

To promote the use of U.S. pork and beef in restaurants, USMEF held seminars for chefs and restaurant managers in Hong Kong last month.

U.S. pork items such as CT butt, jowl and loin, along with U.S. beef boneless short ribs, were featured in Japanese and Korean style dishes prepared by Chef Wang Jin Zhong. Many chefs were interested in learning how to use U.S. meat in their dishes and were impressed by its good taste and tenderness.

Meanwhile, Ming Yue Guang, a Japanese and Korean restaurant in the Canton area, had discontinued use of U.S. pork butt. USMEF worked with the restaurant owner to educate the staff on U.S. pork characteristics and culinary methods to help restore confidence in the product. Now, the restaurant places regular orders for U.S. pork butt.