“Simplify Cooking! Enjoy Genuine American Beef in a Friendly Style”

“Simplify Cooking! Enjoy Genuine American Beef in a Friendly Style”

USMEF Japan wants consumers to “Simplify Cooking! Enjoy Genuine American Beef in a Friendly Style” and this was the theme of an American Beef Cooking Class at the Better Home Shibuya Cooking Studio in Tokyo on Jan. 25. Events like this are carefully designed to have the maximum impact per dollar cost. Learning English is very popular with the target audience — women from 30-50 — and this was the first time USMEF has held a cooking class in English. The event was promoted through English language schools, a national English-language newspaper, other cooking schools, journals and the USMEF-Japan web site. The class was so popular that USMEF increased its size from 20 to 30, as many as the venue would hold.

The two recipes utilized cuts from the Chuck Eye Roll, available at most supermarkets which carry U.S. beef:

Recipe 1 Carne Asada with Tropical Salsa (thin sliced chuck eye roll)

Recipe 2 Cowboy Steak with home-style mashed potatoes (steak cut chuck eye roll)

Chef Michelangelo (Mick) Rosacci of Denver’s Tony’s Meats conducted the class in English with only occasional help from a translator. He explained the positive attributes of U.S. beef (taste, nutrition, safety), the differences between it and Japanese beef and the details of the cuts he used in the recipes — the best ways to cook them and why U.S. beef is best. Even though all the attendees were Japanese, they clearly understood and enjoyed his stories and humor.  Chef Mick cooked both dishes first and then the participants cooked the dishes themselves and ate them. The mood of the lesson was very positive and everyone was enthusiastic about American beef and his “friendly style” of teaching:

“I really enjoyed the cooking lesson.”

“American Beef is really delicious, the steak was especially wonderful.”

“I would like to participate in this kind of cooking lesson again.”

“I would like to purchase U.S. beef myself today.”

“I will cook today’s beef menu in the evening for my family.”

USMEF cooking classes like this will continue throughout 2008, most of them, of course, conducted in Japanese to reach a wider audience.

 

 

“Simplify Cooking! Enjoy Genuine American Beef in a Friendly Style”

USMEF Japan wants consumers to “Simplify Cooking! Enjoy Genuine American Beef in a Friendly Style” and this was the theme of an American Beef Cooking Class at the Better Home Shibuya Cooking Studio in Tokyo on Jan. 25. Events like this are carefully designed to have the maximum impact per dollar cost. Learning English is very popular with the target audience — women from 30-50 — and this was the first time USMEF has held a cooking class in English. The event was promoted through English language schools, a national English-language newspaper, other cooking schools, journals and the USMEF-Japan web site. The class was so popular that USMEF increased its size from 20 to 30, as many as the venue would hold.

The two recipes utilized cuts from the Chuck Eye Roll, available at most supermarkets which carry U.S. beef:

Recipe 1 Carne Asada with Tropical Salsa (thin sliced chuck eye roll)

Recipe 2 Cowboy Steak with home-style mashed potatoes (steak cut chuck eye roll)

Chef Michelangelo (Mick) Rosacci of Denver’s Tony’s Meats conducted the class in English with only occasional help from a translator. He explained the positive attributes of U.S. beef (taste, nutrition, safety), the differences between it and Japanese beef and the details of the cuts he used in the recipes — the best ways to cook them and why U.S. beef is best. Even though all the attendees were Japanese, they clearly understood and enjoyed his stories and humor.  Chef Mick cooked both dishes first and then the participants cooked the dishes themselves and ate them. The mood of the lesson was very positive and everyone was enthusiastic about American beef and his “friendly style” of teaching:

“I really enjoyed the cooking lesson.”

“American Beef is really delicious, the steak was especially wonderful.”

“I would like to participate in this kind of cooking lesson again.”

“I would like to purchase U.S. beef myself today.”

“I will cook today’s beef menu in the evening for my family.”

USMEF cooking classes like this will continue throughout 2008, most of them, of course, conducted in Japanese to reach a wider audience.