United States | New U.S. Pork Cut’s Versatility Appeals To International B...
United States
New U.S. Pork Cut’s Versatility Appeals To International Buyers
Last month USMEF and the National Pork Board introduced four new U.S. pork cuts to U.S. packers and international sellers and USMEF already sees how one of those cuts, the cap steak, would appeal to international buyers.
“Among the four items discussed and tasted in the seminar, cap steak is the most appealing to buyers in Taiwan,” said USMEF Taiwan Marketing Assistant Manger Cleo Fu. “Since Taiwanese do not favor pork loin chops, cap steak is a good cut to be substituted for pork chops and since it is tender, staying moist through cooking, it will be a good cut for yakiniku.”
Cap steak is one of the most accessible cuts included in the research. Since it is more efficient to produce, international buyers are hoping it also is more affordable.
“If the price is acceptable in the market, then buyers will want to work with U.S. packers and exporters to obtain that product,” Fu said. “If the price is too high for the market, there will be less interest from buyers.”
The pork checkoff-funded muscle profiling study identified four new cuts: pork breast, petite tender, cap steak and pocket roast that are cost effective for U.S. producers and are fresh additions to international markets.
“The cap steak is a moderately tender piece of meat that could find use within the food service arena and the retail case with targeted marketing,” said USMEF Europe Processing And Retail Consultant Monty Brown.
During the July 27-28 seminar at Iowa State University, presenters identified parameters used during the research process and how the data can be used to cut, prepare, merchandise and market the new pork cuts.
After learning about the muscles and tenderness of the cuts, a chef prepared each into a different ethnic dish so participants could see the cooking flexibility, experience the tenderness and taste the flavor.
For more information on the new cuts, go to www.pork.org/porcinemyology for muscle images, muscle profiling data for individual cuts, fabrication videos and raw cut photography. Foodservice and culinary professionals can go to www.theotherwhitemeat.com/hotnewcuts for an overview of the four “Hot New Cuts,” raw and plated photography and menu ideas.
United States
New U.S. Pork Cut’s Versatility Appeals To International Buyers
Last month USMEF and the National Pork Board introduced four new U.S. pork cuts to U.S. packers and international sellers and USMEF already sees how one of those cuts, the cap steak, would appeal to international buyers.
“Among the four items discussed and tasted in the seminar, cap steak is the most appealing to buyers in Taiwan,” said USMEF Taiwan Marketing Assistant Manger Cleo Fu. “Since Taiwanese do not favor pork loin chops, cap steak is a good cut to be substituted for pork chops and since it is tender, staying moist through cooking, it will be a good cut for yakiniku.”
Cap steak is one of the most accessible cuts included in the research. Since it is more efficient to produce, international buyers are hoping it also is more affordable.
“If the price is acceptable in the market, then buyers will want to work with U.S. packers and exporters to obtain that product,” Fu said. “If the price is too high for the market, there will be less interest from buyers.”
The pork checkoff-funded muscle profiling study identified four new cuts: pork breast, petite tender, cap steak and pocket roast that are cost effective for U.S. producers and are fresh additions to international markets.
“The cap steak is a moderately tender piece of meat that could find use within the food service arena and the retail case with targeted marketing,” said USMEF Europe Processing And Retail Consultant Monty Brown.
During the July 27-28 seminar at Iowa State University, presenters identified parameters used during the research process and how the data can be used to cut, prepare, merchandise and market the new pork cuts.
After learning about the muscles and tenderness of the cuts, a chef prepared each into a different ethnic dish so participants could see the cooking flexibility, experience the tenderness and taste the flavor.
For more information on the new cuts, go to www.pork.org/porcinemyology for muscle images, muscle profiling data for individual cuts, fabrication videos and raw cut photography. Foodservice and culinary professionals can go to www.theotherwhitemeat.com/hotnewcuts for an overview of the four “Hot New Cuts,” raw and plated photography and menu ideas.