South Korea ...
South Korea
USMEF-Korea Encourages Barbecue Restaurants To Cook U.S. Pork
Due to the South Korean ban on imports of U.S. beef in December 2003, Korea’s beef supply has dwindled, and prices have risen. Korean barbecue restaurants have suffered as a result and many have substituted pork, causing pork prices to rise. High-quality U.S. pork, comparable to but less expensive than domestic pork has become very profitable, and USMEF-Korea noticed that the BSE situation has made U.S. chilled pork competitive for the first time, but Korean barbecue restaurant owners had little awareness of it. In response, USMEF-Korea visited barbecue restaurants one-by-one to spread the message that U.S. chilled pork is available, affordable and adaptable to Korean menus.
In Pusan alone USMEF representatives visited 250 restaurants from February 23 to 25. Wearing specially designed U.S. pork uniforms, the representatives presented U.S. chilled belly and Boston butt to restaurant owners or chefs while explaining U.S. pork attributes, the U.S. production system and where and how to buy it. USMEF-Korea also held a pork seminar and showcase for 200 barbecue restaurant owners and distributors in Suwon. For many attendees, it was their first introduction to U.S. chilled pork, so cooked samples were provided to show what could be achieved. The restaurant owners and chefs showed a great deal of interest in price, suppliers and distribution. USMEF-Korea will survey them in April to monitor how many restaurants started selling U.S. pork, while continuing to promote it.
South Korea
USMEF-Korea Encourages Barbecue Restaurants To Cook U.S. Pork
Due to the South Korean ban on imports of U.S. beef in December 2003, Korea’s beef supply has dwindled, and prices have risen. Korean barbecue restaurants have suffered as a result and many have substituted pork, causing pork prices to rise. High-quality U.S. pork, comparable to but less expensive than domestic pork has become very profitable, and USMEF-Korea noticed that the BSE situation has made U.S. chilled pork competitive for the first time, but Korean barbecue restaurant owners had little awareness of it. In response, USMEF-Korea visited barbecue restaurants one-by-one to spread the message that U.S. chilled pork is available, affordable and adaptable to Korean menus.
In Pusan alone USMEF representatives visited 250 restaurants from February 23 to 25. Wearing specially designed U.S. pork uniforms, the representatives presented U.S. chilled belly and Boston butt to restaurant owners or chefs while explaining U.S. pork attributes, the U.S. production system and where and how to buy it. USMEF-Korea also held a pork seminar and showcase for 200 barbecue restaurant owners and distributors in Suwon. For many attendees, it was their first introduction to U.S. chilled pork, so cooked samples were provided to show what could be achieved. The restaurant owners and chefs showed a great deal of interest in price, suppliers and distribution. USMEF-Korea will survey them in April to monitor how many restaurants started selling U.S. pork, while continuing to promote it.