U.S. Bone-in Beef Returns to Taiwan

U.S. Bone-in Beef Returns to Taiwan

U.S. bone-in beef made a splashy return to Taiwan last week at a USMEF trade reception and products show for 80 guests representing importers, restaurateurs, retailers and the trade at the five-star Sherwood Taipei Hotel.

Funded by the Texas Beef Council, the Beef Checkoff and USDA Market Access Program (MAP) funds, the Feb. 25 event highlighted the versatility of U.S. beef, which was featured in Chinese-style dishes along with Thai-style chuck tender salad, braised chuck short ribs, baked garlic flavored bone-in short ribs and OP ribs.

U.S. bone-in beef makes a splashy return to Taiwan

“The reception is a great way for the industry to celebrate U.S. bone-in beef’s return to Taiwan,” said Philip Seng, USMEF president and CEO. “It’s an opportunity for the U.S. beef industry to demonstrate its continued commitment to this market, and thank those who have showed support and patience in reestablishing U.S. bone-in beef in Taiwan.”

Among the special guests in attendance was Keith Schneller, director of the American Institute in Taiwan’s Agriculture Trade Office.

Each course of the dinner was introduced by C.K. Chen, the executive chef of the Sherwood Taipei, who recently debuted the Sherwood’s new dry-aging facility for U.S. steaks.  The Sherwood exclusively features U.S. beef at its signature restaurant, Toscana.

“By partnering with a celebrity chef like Chef Chen in cooking demonstrations, we can showcase U.S. beef in diversified cuisines and provide participating food service operators with a wealth of U.S. beef creations,” said Davis Wu, USMEF-Taiwan director.

Executive Chef C.K. Chen debuted the Sherwood’s new dry-aging facility for U.S. steaks

USMEF is building on the popularity and quality of U.S. beef to continue growing market share and establish long-term purchasing loyalty. Taiwan ranked among the leading destinations for U.S. beef exports in 2009, importing a total of 27,257 metric tons (60 million pounds) of beef muscle cuts and variety meat valued at more than $141 million.  While the volume of imports remained level with 2008, the value of the imports rose 11 percent.

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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.

For more information, contact Jim Herlihy at jherlihy@usmef.org.

USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.

U.S. Bone-in Beef Returns to Taiwan

U.S. bone-in beef made a splashy return to Taiwan last week at a USMEF trade reception and products show for 80 guests representing importers, restaurateurs, retailers and the trade at the five-star Sherwood Taipei Hotel.

Funded by the Texas Beef Council, the Beef Checkoff and USDA Market Access Program (MAP) funds, the Feb. 25 event highlighted the versatility of U.S. beef, which was featured in Chinese-style dishes along with Thai-style chuck tender salad, braised chuck short ribs, baked garlic flavored bone-in short ribs and OP ribs.

U.S. bone-in beef makes a splashy return to Taiwan

“The reception is a great way for the industry to celebrate U.S. bone-in beef’s return to Taiwan,” said Philip Seng, USMEF president and CEO. “It’s an opportunity for the U.S. beef industry to demonstrate its continued commitment to this market, and thank those who have showed support and patience in reestablishing U.S. bone-in beef in Taiwan.”

Among the special guests in attendance was Keith Schneller, director of the American Institute in Taiwan’s Agriculture Trade Office.

Each course of the dinner was introduced by C.K. Chen, the executive chef of the Sherwood Taipei, who recently debuted the Sherwood’s new dry-aging facility for U.S. steaks.  The Sherwood exclusively features U.S. beef at its signature restaurant, Toscana.

“By partnering with a celebrity chef like Chef Chen in cooking demonstrations, we can showcase U.S. beef in diversified cuisines and provide participating food service operators with a wealth of U.S. beef creations,” said Davis Wu, USMEF-Taiwan director.

Executive Chef C.K. Chen debuted the Sherwood’s new dry-aging facility for U.S. steaks

USMEF is building on the popularity and quality of U.S. beef to continue growing market share and establish long-term purchasing loyalty. Taiwan ranked among the leading destinations for U.S. beef exports in 2009, importing a total of 27,257 metric tons (60 million pounds) of beef muscle cuts and variety meat valued at more than $141 million.  While the volume of imports remained level with 2008, the value of the imports rose 11 percent.

# # #

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.

For more information, contact Jim Herlihy at jherlihy@usmef.org.

USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.