U.S. Beef, Pork Attract Enthusiastic Crowds at Foodservice Events in Japan
U.S. Beef, Pork Attract Enthusiastic Crowds at Foodservice Events in Japan
U.S. beef grabbed the spotlight at the 11th annual meeting of Japan’s Yakiniku Association, held at the Hotel Pacific Tokyo on May 25. USMEF participated in a post-meeting reception attended by more than 300 industry representatives from more than 150 Yakiniku chain restaurants.
The Yakiniku Association, comprising nearly 500 companies, was established to promote new opportunities and help develop existing markets for this popular Japanese barbeque cuisine.
Members of Japan’s Yakiniku Association enjoy U.S. beef at their annual meeting
Meat buyers sampled a wide variety of U.S. beef cuts cooked by hotel chefs enlisted by USMEF, which provided information on U.S. beef at a special booth in the reception area. Nippon Meat, the largest meat company in Japan and a key USMEF partner, supplied U.S. chuck eye roll, rib finger, boneless short rib, outside skirt, tripe and tongue.
“Yakiniku is a key sector for us, especially during the slow economy. The guests enjoyed a variety of American beef cuts and showed great interest in the products we displayed,” said USMEF Japan Director Gregory Hanes. “Several buyers commented on the high quality of U.S. beef and their desire to see our beef supply expanded in Japan.”
USMEF also recently participated in Meat Industry Show 2009 at the Tokyo Big Sight exhibition center. More than 60,000 people, mostly buyers or representatives from foodservice companies, visited the exhibition to learn about new products and merchandising ideas. Meat Industry Show is Japan’s largest meat-related trade show targeting the foodservice sector.
With the support of Pork Checkoff, Beef Checkoff and Market Access Program (MAP) funding, USMEF provided cutting and cooking suggestions for a wide range of U.S. products. The pork display included high-value cuts such as tenderloin and back ribs, but also placed a strong emphasis on processed pork. Beef items on display included high-value middle meats as well as underutilized cuts developed through research funded by the Beef Checkoff Program.
Foodservice representatives sample U.S. beef and pork offerings
and complete survey information at Meat Industry Show 2009
Unique beef and pork dishes were prepared fresh and served to targeted customers at the USMEF booth, which distributed more than 600 samples of both outside skirt and sliced pork belly. This tasting demonstration promoted the flavor and quality U.S. beef and pork and introduced new merchandising ideas for these items. USMEF also conducted a sampling of 11 processed pork products to illustrate the versatility and wide range of choices among processed U.S. items. These distributions were quite successful, with long lines forming each time samples were provided. Buyers who tried the samples were asked to rate each on taste, texture, flavor and saltiness. The tasting survey results were then reported to participating companies so they can better understand how their products stack up in the Japanese market.
USMEF received many favorable comments from show visitors, including several restaurants and hotels that shared their plans to resume sales of U.S. beef.
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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.
U.S. Beef, Pork Attract Enthusiastic Crowds at Foodservice Events in Japan
U.S. beef grabbed the spotlight at the 11th annual meeting of Japan’s Yakiniku Association, held at the Hotel Pacific Tokyo on May 25. USMEF participated in a post-meeting reception attended by more than 300 industry representatives from more than 150 Yakiniku chain restaurants.
The Yakiniku Association, comprising nearly 500 companies, was established to promote new opportunities and help develop existing markets for this popular Japanese barbeque cuisine.
Members of Japan’s Yakiniku Association enjoy U.S. beef at their annual meeting
Meat buyers sampled a wide variety of U.S. beef cuts cooked by hotel chefs enlisted by USMEF, which provided information on U.S. beef at a special booth in the reception area. Nippon Meat, the largest meat company in Japan and a key USMEF partner, supplied U.S. chuck eye roll, rib finger, boneless short rib, outside skirt, tripe and tongue.
“Yakiniku is a key sector for us, especially during the slow economy. The guests enjoyed a variety of American beef cuts and showed great interest in the products we displayed,” said USMEF Japan Director Gregory Hanes. “Several buyers commented on the high quality of U.S. beef and their desire to see our beef supply expanded in Japan.”
USMEF also recently participated in Meat Industry Show 2009 at the Tokyo Big Sight exhibition center. More than 60,000 people, mostly buyers or representatives from foodservice companies, visited the exhibition to learn about new products and merchandising ideas. Meat Industry Show is Japan’s largest meat-related trade show targeting the foodservice sector.
With the support of Pork Checkoff, Beef Checkoff and Market Access Program (MAP) funding, USMEF provided cutting and cooking suggestions for a wide range of U.S. products. The pork display included high-value cuts such as tenderloin and back ribs, but also placed a strong emphasis on processed pork. Beef items on display included high-value middle meats as well as underutilized cuts developed through research funded by the Beef Checkoff Program.
Foodservice representatives sample U.S. beef and pork offerings
and complete survey information at Meat Industry Show 2009
Unique beef and pork dishes were prepared fresh and served to targeted customers at the USMEF booth, which distributed more than 600 samples of both outside skirt and sliced pork belly. This tasting demonstration promoted the flavor and quality U.S. beef and pork and introduced new merchandising ideas for these items. USMEF also conducted a sampling of 11 processed pork products to illustrate the versatility and wide range of choices among processed U.S. items. These distributions were quite successful, with long lines forming each time samples were provided. Buyers who tried the samples were asked to rate each on taste, texture, flavor and saltiness. The tasting survey results were then reported to participating companies so they can better understand how their products stack up in the Japanese market.
USMEF received many favorable comments from show visitors, including several restaurants and hotels that shared their plans to resume sales of U.S. beef.
# # #
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.