Japanese Journalist Team Tours Colorado, Texas
Published: Mar 02, 2011
A visiting team of Japanese journalists received an in-depth view of the U.S. beef industry recently, touring ranches in Colorado and Texas, as well as the Colorado State University (CSU) animal science lab.
The tour, organized by USMEF-Japan, also included a discussion on meat science at Texas A&M University, briefings with the Texas Beef Council, National Cattlemen's Beef Association (NCBA) and USMEF staff in Denver.
“This was an influential group of journalists who are opinion leaders for their peers in Japan,” said Susumu (Sam) Harada, senior director for trade projects and technical service for USMEF-Japan. “Giving them an insider's perspective on the quality and safety of U.S. beef will help ensure that their news coverage of our industry is more balanced and positive.”
The five journalists represented two news wire services, a popular restaurant magazine, the lifestyle section of one of Japan's top national newspapers with more than 4 million circulation, and a journalist who focuses on food safety issues.
During the journalists' visit to Texas, they also were briefed on animal health and welfare issues by two veterinarians, helped feed cattle, and were treated to an old-fashioned Texas barbecue with the veterinarians and their families on the ranch. In Colorado, the journalists received a technical briefing from CSU animal science lab staff, insights into U.S. beef industry marketing programs from NCBA staff, and an overview of food safety protocols from USMEF personnel.
While en route to College Station in Texas, the team stopped at the Four Seasons Restaurant Trio where they were given a demonstration and tasting session on dry-aged versus wet-aged beef by chef Todd Duplechan.
The visit by the journalist team was funded with support from the Beef Checkoff and USDA's Market Access Program.
U.S. beef exports to Japan in 2010 jumped 36 percent each in volume and value over 2009, reaching 124,561 metric tons (274.6 million pounds) valued at $639.5 million.
“This was an influential group of journalists who are opinion leaders for their peers in Japan,” said Susumu (Sam) Harada, senior director for trade projects and technical service for USMEF-Japan. “Giving them an insider's perspective on the quality and safety of U.S. beef will help ensure that their news coverage of our industry is more balanced and positive.”
The five journalists represented two news wire services, a popular restaurant magazine, the lifestyle section of one of Japan's top national newspapers with more than 4 million circulation, and a journalist who focuses on food safety issues.
During the journalists' visit to Texas, they also were briefed on animal health and welfare issues by two veterinarians, helped feed cattle, and were treated to an old-fashioned Texas barbecue with the veterinarians and their families on the ranch. In Colorado, the journalists received a technical briefing from CSU animal science lab staff, insights into U.S. beef industry marketing programs from NCBA staff, and an overview of food safety protocols from USMEF personnel.
While en route to College Station in Texas, the team stopped at the Four Seasons Restaurant Trio where they were given a demonstration and tasting session on dry-aged versus wet-aged beef by chef Todd Duplechan.
The visit by the journalist team was funded with support from the Beef Checkoff and USDA's Market Access Program.
U.S. beef exports to Japan in 2010 jumped 36 percent each in volume and value over 2009, reaching 124,561 metric tons (274.6 million pounds) valued at $639.5 million.
A visiting team of Japanese journalists received an in-depth view of the U.S. beef industry recently, touring ranches in Colorado and Texas, as well as the Colorado State University (CSU) animal science lab.
The tour, organized by USMEF-Japan, also included a discussion on meat science at Texas A&M University, briefings with the Texas Beef Council, National Cattlemen’s Beef Association (NCBA) and USMEF staff in Denver.
“This was an influential group of journalists who are opinion leaders for their peers in Japan,” said Susumu (Sam) Harada, senior director for trade projects and technical service for USMEF-Japan. “Giving them an insider’s perspective on the quality and safety of U.S. beef will help ensure that their news coverage of our industry is more balanced and positive.”
The five journalists represented two news wire services, a popular restaurant magazine, the lifestyle section of one of Japan’s top national newspapers with more than 4 million circulation, and a journalist who focuses on food safety issues.
During the journalists’ visit to Texas, they also were briefed on animal health and welfare issues by two veterinarians, helped feed cattle, and were treated to an old-fashioned Texas barbecue with the veterinarians and their families on the ranch. In Colorado, the journalists received a technical briefing from CSU animal science lab staff, insights into U.S. beef industry marketing programs from NCBA staff, and an overview of food safety protocols from USMEF personnel.
While en route to College Station in Texas, the team stopped at the Four Seasons Restaurant Trio where they were given a demonstration and tasting session on dry-aged versus wet-aged beef by chef Todd Duplechan.
The visit by the journalist team was funded with support from the Beef Checkoff and USDA’s Market Access Program.
U.S. beef exports to Japan in 2010 jumped 36 percent each in volume and value over 2009, reaching 124,561 metric tons (274.6 million pounds) valued at $639.5 million.
“This was an influential group of journalists who are opinion leaders for their peers in Japan,” said Susumu (Sam) Harada, senior director for trade projects and technical service for USMEF-Japan. “Giving them an insider’s perspective on the quality and safety of U.S. beef will help ensure that their news coverage of our industry is more balanced and positive.”
The five journalists represented two news wire services, a popular restaurant magazine, the lifestyle section of one of Japan’s top national newspapers with more than 4 million circulation, and a journalist who focuses on food safety issues.
During the journalists’ visit to Texas, they also were briefed on animal health and welfare issues by two veterinarians, helped feed cattle, and were treated to an old-fashioned Texas barbecue with the veterinarians and their families on the ranch. In Colorado, the journalists received a technical briefing from CSU animal science lab staff, insights into U.S. beef industry marketing programs from NCBA staff, and an overview of food safety protocols from USMEF personnel.
While en route to College Station in Texas, the team stopped at the Four Seasons Restaurant Trio where they were given a demonstration and tasting session on dry-aged versus wet-aged beef by chef Todd Duplechan.
The visit by the journalist team was funded with support from the Beef Checkoff and USDA’s Market Access Program.
U.S. beef exports to Japan in 2010 jumped 36 percent each in volume and value over 2009, reaching 124,561 metric tons (274.6 million pounds) valued at $639.5 million.