USMEF Seminar                                ...

USMEF Seminar                                                                         

New Beef Cuts for Japan — A USMEF Sales & Marketing Seminar : Nov. 29-30

New Beef Cuts for Japan — A USMEF Sales & Marketing Seminar is only two weeks away — Tuesday, Nov. 29 and Wednesday, Nov. 30. This unique sales and marketing tool will assist companies in merchandising the 12 cuts traditionally exported to Japan and 17 new ones developed by USMEF. The two-day seminar will include a cutting demonstration that will clearly show how to market these cuts for specific Japanese culinary dishes.

Since the beef export verification (BEV) program for beef products exported to Japan after the ban is lifted will require that beef cuts be derived from carcasses that can be certified to be from animals less than 20 months of age, the supply will be limited. Utilization of these additional cuts will materially add to the profits derived from each animal.

The two-day seminar in Omaha and Lincoln, Nebraska will also explain the BEV program in detail and include samples of a product guide developed by USMEF-Japan. USMEF Senior Vice President, Export Services Paul Clayton will explain how to use the product guide and how to teach customers in Japan how to use it.

Ms. Hiromi Akahori, a registered nutritionist and vice president of the Akahori Cooking Institute, will cook the dishes for participants to sample.

A brochure and a registration form can be read online.

USMEF Seminar                                                                         

New Beef Cuts for Japan — A USMEF Sales & Marketing Seminar : Nov. 29-30

New Beef Cuts for Japan — A USMEF Sales & Marketing Seminar is only two weeks away — Tuesday, Nov. 29 and Wednesday, Nov. 30. This unique sales and marketing tool will assist companies in merchandising the 12 cuts traditionally exported to Japan and 17 new ones developed by USMEF. The two-day seminar will include a cutting demonstration that will clearly show how to market these cuts for specific Japanese culinary dishes.

Since the beef export verification (BEV) program for beef products exported to Japan after the ban is lifted will require that beef cuts be derived from carcasses that can be certified to be from animals less than 20 months of age, the supply will be limited. Utilization of these additional cuts will materially add to the profits derived from each animal.

The two-day seminar in Omaha and Lincoln, Nebraska will also explain the BEV program in detail and include samples of a product guide developed by USMEF-Japan. USMEF Senior Vice President, Export Services Paul Clayton will explain how to use the product guide and how to teach customers in Japan how to use it.

Ms. Hiromi Akahori, a registered nutritionist and vice president of the Akahori Cooking Institute, will cook the dishes for participants to sample.

A brochure and a registration form can be read online.