U.S. Meat Served Up With California Wine

ASEAN

U.S. Meat Served Up With California Wine

USMEF-ASEAN the Foreign Agricultural Service in Bangkok have been busy promoting U.S. beef and pork in the Thai tourist resorts, Phuket, Koh Samui

and Hua Hin. In cooperation with the California Wine Company, USMEF recently held seminars for hotel personnel who buy and cook meat and make menu and purchasing decisions.

Some 140 chefs and executives were shown how to prepare gourmet U.S. beef dishes by ASEAN Director Sabrina Yin. U.S. beef striploin steaks were paired with a choice selection of five Californian wines in a combination attendees found hard to resist.

A team of nine Thai chefs and 5-star restaurant owners and a representative of a major U.S beef importer also attended an intensive USMEF culinary training in Singapore, May 6-7. Select cuts were explained and prepared in a demonstration designed to encourage the participants to include the cuts as staples on their menus. All the U.S. meat cuts — top blade muscle, hanging tender, short plate, rib fingers, shoulder tender, pork riblets, bone in loin-chops, pre-cooked bacon and sausage products — were very well received by the participants.

ASEAN

U.S. Meat Served Up With California Wine

USMEF-ASEAN the Foreign Agricultural Service in Bangkok have been busy promoting U.S. beef and pork in the Thai tourist resorts, Phuket, Koh Samui

and Hua Hin. In cooperation with the California Wine Company, USMEF recently held seminars for hotel personnel who buy and cook meat and make menu and purchasing decisions.

Some 140 chefs and executives were shown how to prepare gourmet U.S. beef dishes by ASEAN Director Sabrina Yin. U.S. beef striploin steaks were paired with a choice selection of five Californian wines in a combination attendees found hard to resist.

A team of nine Thai chefs and 5-star restaurant owners and a representative of a major U.S beef importer also attended an intensive USMEF culinary training in Singapore, May 6-7. Select cuts were explained and prepared in a demonstration designed to encourage the participants to include the cuts as staples on their menus. All the U.S. meat cuts — top blade muscle, hanging tender, short plate, rib fingers, shoulder tender, pork riblets, bone in loin-chops, pre-cooked bacon and sausage products — were very well received by the participants.