Taiwan | Iowa Impresses Foodservice Team With Grain Fed U.S. Beef | Fifteen ...
Taiwan
Iowa Impresses Foodservice Team With Grain Fed U.S. Beef
Fifteen foodservice representatives from Taiwan are in the United States for a week-long tour of the U.S. industry to find new food trends and cooking methods that can be applied in Taiwan.
With a stop in Iowa, the team was introduced to high quality grain-fed U.S. beef, thanks to the Iowa Corn Promotion Board and the Iowa Beef Industry Council.
USMEF Executive Committee and Iowa Corn Promotion Board member Cliff Smith showed how U.S. corn is produced and how it is used to produce the unique taste and tenderness of U.S. beef.
Iowa Beef Director Of Consumer Promotion Michelle Baumhover, discussed beef attributes and producti
“The Taiwanese were very engaged with the chefs asking questions about preparation methods, ingredients, equipment and the cuts and quality of the beef,” Baumhover said. “Iowa is known for its high quality corn-fed beef and we welcomed the opportunity to showcase it to visitors. Its flavor and tenderness speaks for itself.”
Team members were impressed by the tenderness and taste of U.S. beef in addition to the advanced technologies and cooking methods U.S. chefs employ to produce mouth-watering dishes.
The team also will have stopped in Chicago, Idaho and San Francisco by the time they head home on Saturday.
USMEF Seminar Reveals Many Flavors Of U.S. Beef
Different sauces and wines paired with a variety of U.S. beef cuts created mouthwatering dishes generating positive responses from high-level hotel and retail store purchasing managers at a USMEF seminar held Aug. 1-2 in Hwa Lien on the east coast of Taiwan.
“This is a wonderful opportunity to attend a seminar like this,” said Peter Lin of the Imperial Hotel. “We gained useful knowledge to lead us in beef purchasing decisions that can provide cost-effective advantages for our hotel and delicious food for our guests.”
Following a presentation on the high quality attributes and safety of U.S. beef, Chen Kuan-Den, a professor at KaoHsiung Hospitality College, worked with 17 purchasing managers to create four different sauces for U.S. beef tri-tip, flank steak, chuck and rib-eye. Afterward, the participants were able to taste the items prepared with the sauces they made so they could appreciate the versatility of U.S. beef.
A demonstration pairing different red and white wines with the U.S. beef dishes showed how wines can harmonize and enhance the flavors of the dishes.
Chen Chun-Chiu, an instructor from a local university, talked about purchasing management and using all materials to ensure the greatest revenue without decreases in quality.
Taiwan
Iowa Impresses Foodservice Team With Grain Fed U.S. Beef
Fifteen foodservice representatives from Taiwan are in the United States for a week-long tour of the U.S. industry to find new food trends and cooking methods that can be applied in Taiwan.
With a stop in Iowa, the team was introduced to high quality grain-fed U.S. beef, thanks to the Iowa Corn Promotion Board and the Iowa Beef Industry Council.
USMEF Executive Committee and Iowa Corn Promotion Board member Cliff Smith showed how U.S. corn is produced and how it is used to produce the unique taste and tenderness of U.S. beef.
Iowa Beef Director Of Consumer Promotion Michelle Baumhover, discussed beef attributes and producti
“The Taiwanese were very engaged with the chefs asking questions about preparation methods, ingredients, equipment and the cuts and quality of the beef,” Baumhover said. “Iowa is known for its high quality corn-fed beef and we welcomed the opportunity to showcase it to visitors. Its flavor and tenderness speaks for itself.”
Team members were impressed by the tenderness and taste of U.S. beef in addition to the advanced technologies and cooking methods U.S. chefs employ to produce mouth-watering dishes.
The team also will have stopped in Chicago, Idaho and San Francisco by the time they head home on Saturday.
USMEF Seminar Reveals Many Flavors Of U.S. Beef
Different sauces and wines paired with a variety of U.S. beef cuts created mouthwatering dishes generating positive responses from high-level hotel and retail store purchasing managers at a USMEF seminar held Aug. 1-2 in Hwa Lien on the east coast of Taiwan.
“This is a wonderful opportunity to attend a seminar like this,” said Peter Lin of the Imperial Hotel. “We gained useful knowledge to lead us in beef purchasing decisions that can provide cost-effective advantages for our hotel and delicious food for our guests.”
Following a presentation on the high quality attributes and safety of U.S. beef, Chen Kuan-Den, a professor at KaoHsiung Hospitality College, worked with 17 purchasing managers to create four different sauces for U.S. beef tri-tip, flank steak, chuck and rib-eye. Afterward, the participants were able to taste the items prepared with the sauces they made so they could appreciate the versatility of U.S. beef.
A demonstration pairing different red and white wines with the U.S. beef dishes showed how wines can harmonize and enhance the flavors of the dishes.
Chen Chun-Chiu, an instructor from a local university, talked about purchasing management and using all materials to ensure the greatest revenue without decreases in quality.