Top Seoul Hotel Chefs Get U.S. Beef Education in Texas, New York
Top Seoul Hotel Chefs Get U.S. Beef Education in Texas, New York
A group of chefs and staff from the top hotels in Seoul, South Korea, recently visited Texas and New York to develop a deeper understanding of the U.S. beef industry’s commitment to quality, learn about using alternative beef cuts as affordable menu options, and to gain appreciation for the excellence of U.S. dry aged beef for the development of a dry aged beef menu.
Eight chefs and food and beverage staff from the Seoul Grand Hyatt, Seoul Shilla, Sheraton Grand Walkerhill and Westin Chosun participated in a Beef 101 seminar and a beef cooking and cutting demonstration. They also visited other businesses that are key links in the beef industry chain. The nine-day program was hosted by the Texas Beef Council (TBC) and USMEF with support from the Beef Checkoff.
“I’ve come to understand the U.S. beef industry’s strong commitment to producing safe and high quality product,” said Jinha Choi, the general manger of prominent Paris Grill restaurant at the Seoul Grand Hyatt Hotel. “Dry aged beef was very interesting and new for me and this information will be shared with all my staff in our hotel. And I can see the product is appreciated by consumers here.”
The Korean hotel team poses for a picture on the tour
Despite the prolonged economic downturn in South Korea, demand for premium quality beef has not wavered. While U.S. beef has continued its penetration into South Korean markets in general since its reintroduction last year, USMEF staff in Seoul report that upscale restaurants have inquired about securing premium U.S. beef to potentially replace what they are currently using, including Australian Wagyu and domestic Hanwoo beef.
The visiting Korean team learned about the niche market that dry aged beef has developed in leading U.S. steakhouses and at premium retail outlets like Whole Foods. While dry aged beef is a new concept in Korea which would require trade and consumer education, the team agreed that this is a unique and delicious product that could be successful in top hotels in Korea.
The Texas portion of the tour started with a Beef 101 seminar and U.S. beef cooking and cutting demonstration at Texas A&M University. The Korean visitors received an overview of the U.S. beef industry, dry aged beef research and sample testing, as well as carcass fabrication and bovine anatomy.
A highlight of the visit was a cooking and cutting demonstration focused on underutilized beef cuts by executive chef Peter Rosenberg. Rosenberg gave the chefs a number of ideas and concepts that they could apply in their restaurants in Korea, including some more economical menu choices in light of the depressed economic situation.
The team learned more about the production of dry aged beef in a visit to Winn Meat Company of Dallas, which has more than 100 years experience as an upscale foodservice distributor and processor. The group also visited Camp Cooley Ranch in Franklin, Texas, a working cattle ranch and leading provider of premier seed stock genetics and comprehensive professional services to the beef industry. Here the group learned about the importance of genetics and the role it plays in producing a quality food product.
In New York City, the visiting team focused on learning more about the city’s foodservice trends by visiting various types of restaurants, as well as retail and kitchenware markets.
“Our board of directors, consisting of Texas cattlemen and women, has long recognized the importance of international market development and the opportunities it has to offer,” said Richard Wortham, TBC executive vice president. “Checkoff-funded export programs such as this one are designed to build U.S. beef demand internationally and add value to the producer’s bottom line.”
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
Top Seoul Hotel Chefs Get U.S. Beef Education in Texas, New York
A group of chefs and staff from the top hotels in Seoul, South Korea, recently visited Texas and New York to develop a deeper understanding of the U.S. beef industry’s commitment to quality, learn about using alternative beef cuts as affordable menu options, and to gain appreciation for the excellence of U.S. dry aged beef for the development of a dry aged beef menu.
Eight chefs and food and beverage staff from the Seoul Grand Hyatt, Seoul Shilla, Sheraton Grand Walkerhill and Westin Chosun participated in a Beef 101 seminar and a beef cooking and cutting demonstration. They also visited other businesses that are key links in the beef industry chain. The nine-day program was hosted by the Texas Beef Council (TBC) and USMEF with support from the Beef Checkoff.
“I’ve come to understand the U.S. beef industry’s strong commitment to producing safe and high quality product,” said Jinha Choi, the general manger of prominent Paris Grill restaurant at the Seoul Grand Hyatt Hotel. “Dry aged beef was very interesting and new for me and this information will be shared with all my staff in our hotel. And I can see the product is appreciated by consumers here.”
The Korean hotel team poses for a picture on the tour
Despite the prolonged economic downturn in South Korea, demand for premium quality beef has not wavered. While U.S. beef has continued its penetration into South Korean markets in general since its reintroduction last year, USMEF staff in Seoul report that upscale restaurants have inquired about securing premium U.S. beef to potentially replace what they are currently using, including Australian Wagyu and domestic Hanwoo beef.
The visiting Korean team learned about the niche market that dry aged beef has developed in leading U.S. steakhouses and at premium retail outlets like Whole Foods. While dry aged beef is a new concept in Korea which would require trade and consumer education, the team agreed that this is a unique and delicious product that could be successful in top hotels in Korea.
The Texas portion of the tour started with a Beef 101 seminar and U.S. beef cooking and cutting demonstration at Texas A&M University. The Korean visitors received an overview of the U.S. beef industry, dry aged beef research and sample testing, as well as carcass fabrication and bovine anatomy.
A highlight of the visit was a cooking and cutting demonstration focused on underutilized beef cuts by executive chef Peter Rosenberg. Rosenberg gave the chefs a number of ideas and concepts that they could apply in their restaurants in Korea, including some more economical menu choices in light of the depressed economic situation.
The team learned more about the production of dry aged beef in a visit to Winn Meat Company of Dallas, which has more than 100 years experience as an upscale foodservice distributor and processor. The group also visited Camp Cooley Ranch in Franklin, Texas, a working cattle ranch and leading provider of premier seed stock genetics and comprehensive professional services to the beef industry. Here the group learned about the importance of genetics and the role it plays in producing a quality food product.
In New York City, the visiting team focused on learning more about the city’s foodservice trends by visiting various types of restaurants, as well as retail and kitchenware markets.
“Our board of directors, consisting of Texas cattlemen and women, has long recognized the importance of international market development and the opportunities it has to offer,” said Richard Wortham, TBC executive vice president. “Checkoff-funded export programs such as this one are designed to build U.S. beef demand internationally and add value to the producer’s bottom line.”
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.