Taiwan | USMEF Introduces Industry To U.S. Beef Cuts And Flavors | A USMEF s...

Taiwan

USMEF Introduces Industry To U.S. Beef Cuts And Flavors

A USMEF seminar introduced more than 80 meat traders, distributors, retailers, chefs and gourmet food reporters to the distinguishing tastes and characteristics of new U.S. beef cuts that could boost U.S. beef in Taiwan.

The two-day seminar held at the Hotel Royal Chiao Hsi in Yi Lan at the end of June started with cutting demonstrations of U.S. beef tri-tip, flank and knuckle items, showing how underutilized cuts can be turned into mouth-watering dishes that diners are sure to enjoy.

Wine pairings and side dish selections were also discussed in addition to foodservice management and marketing strategies so the industry representatives could get ideas about how to feature U.S. beef successfully in their establishments.

“This seminar provided the latest information on preparation methods, serving ideas and marketing trends for U.S. beef to succeed in the Taiwan marketplace,” said Eddy Ho, vice president of Yu-Ho Foods Company, a leading meat importer in Taiwan.

To close the seminar, USMEF took the participants to Shan Yen, one of Yi Lan’s most popular restaurants, so they could see a live U.S. beef tebanyaki demonstration. A chef prepared one U.S. beef steak cut in 15 different ways, showing the versatility and potential profitability of U.S. beef in the competitive restaurant industry.

Taiwan

USMEF Introduces Industry To U.S. Beef Cuts And Flavors

A USMEF seminar introduced more than 80 meat traders, distributors, retailers, chefs and gourmet food reporters to the distinguishing tastes and characteristics of new U.S. beef cuts that could boost U.S. beef in Taiwan.

The two-day seminar held at the Hotel Royal Chiao Hsi in Yi Lan at the end of June started with cutting demonstrations of U.S. beef tri-tip, flank and knuckle items, showing how underutilized cuts can be turned into mouth-watering dishes that diners are sure to enjoy.

Wine pairings and side dish selections were also discussed in addition to foodservice management and marketing strategies so the industry representatives could get ideas about how to feature U.S. beef successfully in their establishments.

“This seminar provided the latest information on preparation methods, serving ideas and marketing trends for U.S. beef to succeed in the Taiwan marketplace,” said Eddy Ho, vice president of Yu-Ho Foods Company, a leading meat importer in Taiwan.

To close the seminar, USMEF took the participants to Shan Yen, one of Yi Lan’s most popular restaurants, so they could see a live U.S. beef tebanyaki demonstration. A chef prepared one U.S. beef steak cut in 15 different ways, showing the versatility and potential profitability of U.S. beef in the competitive restaurant industry.