Seminars Highlight U.S. Beef and Pork in Vietnam, Singapore
Seminars Highlight U.S. Beef and Pork in Vietnam, Singapore
“Rediscovering U.S. meat with Chef Adam Levin” was the theme of two recent seminars organized by USMEF-ASEAN. The events were held Oct. 20 in Ho Chi Minh City, Vietnam, and Oct. 22 in Singapore through support from the Beef Checkoff and Pork Checkoff programs.
Celebrity chef Adam Levin shared a wealth of knowledge and expertise on utilizing various cuts of U.S. beef and pork. Since 1998, Chef Levin’s restaurant expansion in Hong Kong and China has greatly enhanced his popularity and established him as one of the region’s top culinary experts.
In Ho Chi Minh City, USMEF hosted about 50 chefs from the Saigon Professional Chef Guild at the Hotel Equatorial. Beef cuts such as hanging tender, bottom sirloin flap, outside skirt and bone-in short ribs were highlighted in the beef dishes, while the pork dishes featured pork collar butt and processed pork sausages. A dinner reception following the seminar allowed participating chefs to further experience the attributes of U.S. beef and pork.
Chef Adam Levin helps USMEF showcase a wide range of beef and pork cuts for foodservice operators in Singapore
In Singapore, USMEF’s approach was to highlight for foodservice operators the versatility of these cuts in addition to the traditional beef and pork loin cuts. The seminar, held at the Singapore Marriott Hotel, attracted about 40 participants from hotels and restaurants in the region. Following the event, USMEF hosted an American barbecue dinner reception featuring chuck short ribs, chuck tender, chuck roll, short plate and top blade muscle, as well as pork cuts such as collar butt, pork short ribs and processed pork items.
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.
Seminars Highlight U.S. Beef and Pork in Vietnam, Singapore
“Rediscovering U.S. meat with Chef Adam Levin” was the theme of two recent seminars organized by USMEF-ASEAN. The events were held Oct. 20 in Ho Chi Minh City, Vietnam, and Oct. 22 in Singapore through support from the Beef Checkoff and Pork Checkoff programs.
Celebrity chef Adam Levin shared a wealth of knowledge and expertise on utilizing various cuts of U.S. beef and pork. Since 1998, Chef Levin’s restaurant expansion in Hong Kong and China has greatly enhanced his popularity and established him as one of the region’s top culinary experts.
In Ho Chi Minh City, USMEF hosted about 50 chefs from the Saigon Professional Chef Guild at the Hotel Equatorial. Beef cuts such as hanging tender, bottom sirloin flap, outside skirt and bone-in short ribs were highlighted in the beef dishes, while the pork dishes featured pork collar butt and processed pork sausages. A dinner reception following the seminar allowed participating chefs to further experience the attributes of U.S. beef and pork.
Chef Adam Levin helps USMEF showcase a wide range of beef and pork cuts for foodservice operators in Singapore
In Singapore, USMEF’s approach was to highlight for foodservice operators the versatility of these cuts in addition to the traditional beef and pork loin cuts. The seminar, held at the Singapore Marriott Hotel, attracted about 40 participants from hotels and restaurants in the region. Following the event, USMEF hosted an American barbecue dinner reception featuring chuck short ribs, chuck tender, chuck roll, short plate and top blade muscle, as well as pork cuts such as collar butt, pork short ribs and processed pork items.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.