Japan | U.S. Beef Introduced To Customers Of Large Meat Importer | To provid...

Japan

U.S. Beef Introduced To Customers Of Large Meat Importer

To provide information about U.S. beef safety and availability and to demonstrate new merchandising ideas, USMEF held a seminar last week for staff of Marudai Co. Ltd., the fourth largest meat processor and importer in Japan, and Marudai customers.

Nearly 90 customers, half of which do not currently use U.S. beef, and 40 staff members were at the seminar to learn about U.S. beef and to understand Marudai’s U.S. beef strategy. Marudai has been a loyal supplier of U.S. beef and was the company to first import U.S. beef when the market reopened in December 2005. Marudai also is one of the most influential traders for many retailers and foodservice companies.

Two USMEF member packing companies that are major suppliers to Marudai provided information on production procedures, traceability programs and availability. They forecast a consistent supply of eligible cattle throughout the winter, which many participants were glad to hear because there has been concern volume would decrease. Some attending companies not carrying U.S. beef said they may now begin to supply it while loyal U.S. beef suppliers said they would increase their volumes.

The seminar also included an update on the U.S. beef market in Japan and a look at the advantages of using U.S. beef from Marudai, which owns six regional meat sales companies in Japan with annual sales of $432 million.

A cutting demonstration featuring U.S. beef chuck-eye roll, chuck flap, top blade and rib finger meat rounded out the seminar. Top blade and finger meat are underutilized cuts that can be used successfully in popular yakiniku dishes. Seminar participants watched how each cut was cooked and tried the final products to judge the taste and tenderness for themselves.

Japan

U.S. Beef Introduced To Customers Of Large Meat Importer

To provide information about U.S. beef safety and availability and to demonstrate new merchandising ideas, USMEF held a seminar last week for staff of Marudai Co. Ltd., the fourth largest meat processor and importer in Japan, and Marudai customers.

Nearly 90 customers, half of which do not currently use U.S. beef, and 40 staff members were at the seminar to learn about U.S. beef and to understand Marudai’s U.S. beef strategy. Marudai has been a loyal supplier of U.S. beef and was the company to first import U.S. beef when the market reopened in December 2005. Marudai also is one of the most influential traders for many retailers and foodservice companies.

Two USMEF member packing companies that are major suppliers to Marudai provided information on production procedures, traceability programs and availability. They forecast a consistent supply of eligible cattle throughout the winter, which many participants were glad to hear because there has been concern volume would decrease. Some attending companies not carrying U.S. beef said they may now begin to supply it while loyal U.S. beef suppliers said they would increase their volumes.

The seminar also included an update on the U.S. beef market in Japan and a look at the advantages of using U.S. beef from Marudai, which owns six regional meat sales companies in Japan with annual sales of $432 million.

A cutting demonstration featuring U.S. beef chuck-eye roll, chuck flap, top blade and rib finger meat rounded out the seminar. Top blade and finger meat are underutilized cuts that can be used successfully in popular yakiniku dishes. Seminar participants watched how each cut was cooked and tried the final products to judge the taste and tenderness for themselves.