South Korea | Chef Team Gets A Taste Of U.S. Beef Industry And American Cult...

South Korea

Chef Team Gets A Taste Of U.S. Beef Industry And American Culture

USMEF Korea invited top executive chefs to the United States to experience the latest food trends, see U.S. beef safety procedures and learn how to cook with underutilized cuts. These chefs will be prepared to welcome U.S. beef when it returns to South Korea.

“The chefs noted the scope, efficient manufacturing processes and high standards of sanitation control of the U.S. beef industry,” said USMEF Korea Marketing Assistant Elly Sung, who accompanied the chefs on the trip. “The tour increased their confidence in purchasing U.S. beef once it is available because they were able to understand the U.S. beef industry safety processes.”

In addition to seeing the U.S. beef production system, the chefs learned about beef trends in the United States during a session at the National Cattlemen’s Beef Association Culinary Center in Chicago. They also tasted a variety of dishes to see the versatility of U.S. beef in addition to touring several restaurant kitchens and talking with their chefs.

“The team was able to get a taste of the advanced livestock industry and dynamic foodservice industry in the United States,” said Sung. “The chefs now can be opinion leaders and relay up-to-date information on buying or cooking with U.S. beef to other chefs in South Korea.”

South Korea

Chef Team Gets A Taste Of U.S. Beef Industry And American Culture

USMEF Korea invited top executive chefs to the United States to experience the latest food trends, see U.S. beef safety procedures and learn how to cook with underutilized cuts. These chefs will be prepared to welcome U.S. beef when it returns to South Korea.

“The chefs noted the scope, efficient manufacturing processes and high standards of sanitation control of the U.S. beef industry,” said USMEF Korea Marketing Assistant Elly Sung, who accompanied the chefs on the trip. “The tour increased their confidence in purchasing U.S. beef once it is available because they were able to understand the U.S. beef industry safety processes.”

In addition to seeing the U.S. beef production system, the chefs learned about beef trends in the United States during a session at the National Cattlemen’s Beef Association Culinary Center in Chicago. They also tasted a variety of dishes to see the versatility of U.S. beef in addition to touring several restaurant kitchens and talking with their chefs.

“The team was able to get a taste of the advanced livestock industry and dynamic foodservice industry in the United States,” said Sung. “The chefs now can be opinion leaders and relay up-to-date information on buying or cooking with U.S. beef to other chefs in South Korea.”