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Japan

USMEF Beef Cooking Class In High Demand

Although there was only space for 32 students, more than 100 people signed up to attend a USMEF beef cooking class held Feb 28 in Japan. Nearly 97 percent said they felt the cooking class was “very useful” in demonstrating different methods to cooking a variety of U.S. beef cuts.

Megumi Fujii, a popular cooking TV personality on Japanese cooking programs, Kyhono Ryori and Kyupi 3-minute Cooking, was the event instructor, demonstrating two of her dishes that utilize U.S. beef. Class participants followed along on their own cook tops, preparing the same dishes with the instructor’s help.

USMEF announced the event through the Yomiuri and Tokyo newspapers and utilized its “We Care” materials to provide consumers with factual information regarding U.S. beef production, safety protocols and nutrition.

Japan

USMEF Beef Cooking Class In High Demand

Although there was only space for 32 students, more than 100 people signed up to attend a USMEF beef cooking class held Feb 28 in Japan. Nearly 97 percent said they felt the cooking class was “very useful” in demonstrating different methods to cooking a variety of U.S. beef cuts.

Megumi Fujii, a popular cooking TV personality on Japanese cooking programs, Kyhono Ryori and Kyupi 3-minute Cooking, was the event instructor, demonstrating two of her dishes that utilize U.S. beef. Class participants followed along on their own cook tops, preparing the same dishes with the instructor’s help.

USMEF announced the event through the Yomiuri and Tokyo newspapers and utilized its “We Care” materials to provide consumers with factual information regarding U.S. beef production, safety protocols and nutrition.