Seminar Supplies Know-how Necessary To Use U.S. Beef Successfully

Taiwan

Seminar Supplies Know-how Necessary To Use U.S. Beef Successfully

USMEF partnered with the Nebraska Beef Council to conduct a seminar at the Grand Formosa Regent hotel in Taipei informing nearly 100 new staff members in the retail and distribution sectors about several cuts of U.S. beef.

USMEF discussed attributes that can be used to differentiate U.S. beef from competing products. A cutting and cooking demonstration supplied the know-how needed to successfully introduce boneless U.S. beef short rib, rib eye, chuck-eye roll, top blade muscle and tri-tip in their establishments.

Chou Chun-Liang, previously an instructor in the meat departments of Yumaowu and RT-Mart supermarkets, demonstrated the presentation of high quality U.S. beef and identified profitability for underutilized cuts. Afterward, participants tasted all items to experience the consistency, quality and taste of the U.S. beef.

“I am very impressed with the top blade muscle prepared as a steak,” said Chou Chang, who works in the meat department at Carrefour hypermarket. “Prices of U.S. beef are high in Taiwan and many consumers will be able to afford U.S. beef if we develop more mid-price items.”

Taiwan is the fifth largest market for U.S. beef and beef variety meat exports through July with a volume of 12,021 metric tons worth $56.1 million.

Taiwan

Seminar Supplies Know-how Necessary To Use U.S. Beef Successfully

USMEF partnered with the Nebraska Beef Council to conduct a seminar at the Grand Formosa Regent hotel in Taipei informing nearly 100 new staff members in the retail and distribution sectors about several cuts of U.S. beef.

USMEF discussed attributes that can be used to differentiate U.S. beef from competing products. A cutting and cooking demonstration supplied the know-how needed to successfully introduce boneless U.S. beef short rib, rib eye, chuck-eye roll, top blade muscle and tri-tip in their establishments.

Chou Chun-Liang, previously an instructor in the meat departments of Yumaowu and RT-Mart supermarkets, demonstrated the presentation of high quality U.S. beef and identified profitability for underutilized cuts. Afterward, participants tasted all items to experience the consistency, quality and taste of the U.S. beef.

“I am very impressed with the top blade muscle prepared as a steak,” said Chou Chang, who works in the meat department at Carrefour hypermarket. “Prices of U.S. beef are high in Taiwan and many consumers will be able to afford U.S. beef if we develop more mid-price items.”

Taiwan is the fifth largest market for U.S. beef and beef variety meat exports through July with a volume of 12,021 metric tons worth $56.1 million.