USMEF Promotes U.S. Beef, Pork at Food Taipei 2009

USMEF Promotes U.S. Beef, Pork at Food Taipei 2009

USMEF-Taiwan promoted U.S. pork and beef last week at Food Taipei 2009. The economic downturn didn’t deter the trade as 30,000 people packed the exhibition halls where 825 exhibitors from 23 countries displayed their wares. USMEF-Taiwan sponsored the American Kitchen in the U.S. Pavilion and featured U.S. beef and pork cooking demonstrations and the final round of the American food cooking competition. Demonstrators and contest entrants used their culinary creativity and U.S. beef and pork to delight the palates of visitors to the American Kitchen.

How to cook U.S. beef and pork demonstrations were standing room only

Thanks to funding from the Beef and Pork Checkoff programs, USMEF-Taiwan provided a selection of beef and pork items at Food Taipei 2009 ranging from U.S. boneless chuck short ribs and chuck eye roll to American Kurobuta pork and natural pork. Celebrity chefs Tony Chang of Chung Hua University, Ku Ching-Wen of Royal Hsinchu, C. K. Chen of Sherwood Taipei and Chef Mak Kam Kui of Hong Kong Disneyland Hollywood Hotel created fabulous U.S. beef and pork delicacies for an appreciative audience.

While the economic downturn is certainly having a negative effect on Taiwan’s beef import market, signs of a closer relation between Taiwan and China have boosted investment in the market. New fine-dining restaurants and a plethora of dining promotions show a hunger for change, new concepts and new menu items. More high-end restaurants opened in Taipei this year, including one headed by Michelin Chef Joel Robuchon. Restaurant operators are trying to set themselves apart from the crowd with unique menus while increasing profits and cutting costs. Being cost-efficient is a must in these economic times, and restaurant owners have to maintain quality and renew their menus with innovative dishes to compete. Visitors to the American Kitchen were excited to learn about U.S. beef value cuts which are tender with an affordable price. They were enthusiastic about the great flavor of U.S. pork after tasting the chefs’ dishes and interested in USMEF’s information about U.S. beef and pork products.

USMEF Promotes U.S. Beef, Pork at Food Taipei 2009

USMEF-Taiwan promoted U.S. pork and beef last week at Food Taipei 2009. The economic downturn didn’t deter the trade as 30,000 people packed the exhibition halls where 825 exhibitors from 23 countries displayed their wares. USMEF-Taiwan sponsored the American Kitchen in the U.S. Pavilion and featured U.S. beef and pork cooking demonstrations and the final round of the American food cooking competition. Demonstrators and contest entrants used their culinary creativity and U.S. beef and pork to delight the palates of visitors to the American Kitchen.

How to cook U.S. beef and pork demonstrations were standing room only

Thanks to funding from the Beef and Pork Checkoff programs, USMEF-Taiwan provided a selection of beef and pork items at Food Taipei 2009 ranging from U.S. boneless chuck short ribs and chuck eye roll to American Kurobuta pork and natural pork. Celebrity chefs Tony Chang of Chung Hua University, Ku Ching-Wen of Royal Hsinchu, C. K. Chen of Sherwood Taipei and Chef Mak Kam Kui of Hong Kong Disneyland Hollywood Hotel created fabulous U.S. beef and pork delicacies for an appreciative audience.

While the economic downturn is certainly having a negative effect on Taiwan’s beef import market, signs of a closer relation between Taiwan and China have boosted investment in the market. New fine-dining restaurants and a plethora of dining promotions show a hunger for change, new concepts and new menu items. More high-end restaurants opened in Taipei this year, including one headed by Michelin Chef Joel Robuchon. Restaurant operators are trying to set themselves apart from the crowd with unique menus while increasing profits and cutting costs. Being cost-efficient is a must in these economic times, and restaurant owners have to maintain quality and renew their menus with innovative dishes to compete. Visitors to the American Kitchen were excited to learn about U.S. beef value cuts which are tender with an affordable price. They were enthusiastic about the great flavor of U.S. pork after tasting the chefs’ dishes and interested in USMEF’s information about U.S. beef and pork products.