Background Banner

Thailand | Importers And Restaurateurs Enjoy U.S. Beef Sukiyaki | More than ...

Published: Jan 05, 2007

Thailand

Importers And Restaurateurs Enjoy U.S. Beef Sukiyaki

More than 100 importers and restaurateurs in Taipei tasted how U.S. beef cuts enhance the popular dish sukiyaki at a USMEF seminar and tasting held at the Chu Shao Sukiyaki restaurant last week.

For sukiyaki, diners dip meat, seafood, noodles, dumplings and vegetables into a hot pot of broth and then into a spicy sauce before eating. USMEF introduced six U.S. beef cuts suitable for sukiyaki that are not being fully utilized. The cuts are rib-eye, chuck eye roll, chuck short ribs, boneless short ribs, chuck flap and a pastrami product.

“This is one of the most joyful experiences I’ve had,” said an owner of a popular restaurant. “It was informative to taste and compare the different products to identify the cuts that can be used profitably in my restaurant.”

The seminar included information on each cut or product, including cutting methods, affordability and importing information. After tasting each cut or product, participants provided opinions and rankings on a questionnaire.

Responses to the surveys provided information that increased understanding of the market potential for the various products. For instance, some respondents found pastrami more suitable for sukiyaki than rib-eye.

Thailand

Importers And Restaurateurs Enjoy U.S. Beef Sukiyaki

More than 100 importers and restaurateurs in Taipei tasted how U.S. beef cuts enhance the popular dish sukiyaki at a USMEF seminar and tasting held at the Chu Shao Sukiyaki restaurant last week.

For sukiyaki, diners dip meat, seafood, noodles, dumplings and vegetables into a hot pot of broth and then into a spicy sauce before eating. USMEF introduced six U.S. beef cuts suitable for sukiyaki that are not being fully utilized. The cuts are rib-eye, chuck eye roll, chuck short ribs, boneless short ribs, chuck flap and a pastrami product.

“This is one of the most joyful experiences I’ve had,” said an owner of a popular restaurant. “It was informative to taste and compare the different products to identify the cuts that can be used profitably in my restaurant.”

The seminar included information on each cut or product, including cutting methods, affordability and importing information. After tasting each cut or product, participants provided opinions and rankings on a questionnaire.

Responses to the surveys provided information that increased understanding of the market potential for the various products. For instance, some respondents found pastrami more suitable for sukiyaki than rib-eye.