Taiwan | Seminar Increases Use Of U.S. Beef Chuck Eye Roll | “Change” wa...
Taiwan
Seminar Increases Use Of U.S. Beef Chuck Eye Roll
“Change” was the theme of a U.S. beef seminar held June 11-13 in Taiwan in cooperation with the Washington Cattlemen’s Association and Mayfull Foods Corporation, the leading distributor of meat products in Taiwan. The seminar helped foodservice operators, restaurateurs and chefs find alternative U.S. beef products to offset the rising cost of premium cuts.
Three months after the seminar, many of the 150 participants have made changes in the U.S. beef cuts they offer in addition to how they prepare and market the meat to customers. These changes result in a 37 percent increase of U.S. beef usage and an expanded use of the popular U.S. beef chuck eye roll and new use of chuck flap tail.
Seminar participants said they would like USMEF and Mayfull to hold more seminars similar to the one in June and introduce new U.S. beef cuts to them.
As U.S. beef prices rise in Taiwan due to increased demand from Japan and South Korea, alternative cuts become the best solution to keep U.S. beef affordable. Higher prices of U.S. beef tenderloin, rib eye and strip loin have decreased sales of those items leaving importers and wholesalers with hopes of new uses for chuck eye roll to replace those premium cuts.
After its introduction in the seminar, U.S. beef chuck eye roll is now used in yakiniku and steak restaurants and approximately 12 restaurants replaced New Zealand rib eye with the chuck eye roll after they learned how to cut and prepare it at the seminar. U.S. beef chuck flap also is being used at steakhouses since its introduction and cutting demonstration during the seminar.
U.S. beef from Washington state was featured in the seminar cutting and cooking demonstrations. Participants were able to taste each cut in a prepared dish to gain a better understanding of its flavor, texture and tenderness.
To help prepare and conduct the seminar, Mayfull acted not only as the meat importer, but also as the information provider, which helps increase recommendations of U.S. beef to its customers to indirectly increase sales of U.S. beef from Washington and other states.
Through July, Taiwan ranks sixth in destinations for U.S. beef and beef variety meat exports with a volume of 12,021 metric tons (26.5 million pounds) valued at nearly $56.2 million.
Taiwan
Seminar Increases Use Of U.S. Beef Chuck Eye Roll
“Change” was the theme of a U.S. beef seminar held June 11-13 in Taiwan in cooperation with the Washington Cattlemen’s Association and Mayfull Foods Corporation, the leading distributor of meat products in Taiwan. The seminar helped foodservice operators, restaurateurs and chefs find alternative U.S. beef products to offset the rising cost of premium cuts.
Three months after the seminar, many of the 150 participants have made changes in the U.S. beef cuts they offer in addition to how they prepare and market the meat to customers. These changes result in a 37 percent increase of U.S. beef usage and an expanded use of the popular U.S. beef chuck eye roll and new use of chuck flap tail.
Seminar participants said they would like USMEF and Mayfull to hold more seminars similar to the one in June and introduce new U.S. beef cuts to them.
As U.S. beef prices rise in Taiwan due to increased demand from Japan and South Korea, alternative cuts become the best solution to keep U.S. beef affordable. Higher prices of U.S. beef tenderloin, rib eye and strip loin have decreased sales of those items leaving importers and wholesalers with hopes of new uses for chuck eye roll to replace those premium cuts.
After its introduction in the seminar, U.S. beef chuck eye roll is now used in yakiniku and steak restaurants and approximately 12 restaurants replaced New Zealand rib eye with the chuck eye roll after they learned how to cut and prepare it at the seminar. U.S. beef chuck flap also is being used at steakhouses since its introduction and cutting demonstration during the seminar.
U.S. beef from Washington state was featured in the seminar cutting and cooking demonstrations. Participants were able to taste each cut in a prepared dish to gain a better understanding of its flavor, texture and tenderness.
To help prepare and conduct the seminar, Mayfull acted not only as the meat importer, but also as the information provider, which helps increase recommendations of U.S. beef to its customers to indirectly increase sales of U.S. beef from Washington and other states.
Through July, Taiwan ranks sixth in destinations for U.S. beef and beef variety meat exports with a volume of 12,021 metric tons (26.5 million pounds) valued at nearly $56.2 million.