USMEF Brochure Highlights U.S. Short Plate

ASEAN

USMEF Brochure Highlights U.S. Short Plate

USMEF/ASEAN has produced a brochure that provides information on the non-loin cut boneless short plate.

The cut, one of the most economical, is made popular as thinly-sliced beef cooked over rice – the famous Japanese "rice-bowl."

But, at the USMEF Culinary Center in Singapore, Regional Chef Sabrina Yin created several dishes with this cut and has been teaching chefs in the ASEAN region how to effectively use the cut in both Asian- and Western-style dishes.

The brochure summarizes the recipes created in an easy-to-read reference sheet, and is widely distributed to the trade.

 

ASEAN

USMEF Brochure Highlights U.S. Short Plate

USMEF/ASEAN has produced a brochure that provides information on the non-loin cut boneless short plate.

The cut, one of the most economical, is made popular as thinly-sliced beef cooked over rice – the famous Japanese "rice-bowl."

But, at the USMEF Culinary Center in Singapore, Regional Chef Sabrina Yin created several dishes with this cut and has been teaching chefs in the ASEAN region how to effectively use the cut in both Asian- and Western-style dishes.

The brochure summarizes the recipes created in an easy-to-read reference sheet, and is widely distributed to the trade.