USMEF Trains Filipino Chefs on Attributes, Versatility of U.S. Beef and Pork

To capitalize on the burgeoning Philippines red meat market, USMEF hosted a team of nine Filipino chefs last week at its culinary training center in Singapore. The two-day training seminar was made possible through funding support from the Market Access Program, the Pork Checkoff and the Beef Checkoff.

The Philippines has emerged as one of the fastest-growing foreign markets for U.S. pork and beef. In 2008, pork (including variety meat) exports to the Philippines tripled in volume over the prior year, and rose 185 percent in value to $54.4 million. Total beef exports to the Philippines grew 90 percent in value to $22.3 million, and more than doubled in volume.

By specifically inviting chefs from the Philippines’ smaller provinces,  the seminar was aimed at   creating greater awareness of the attributes of U.S. red meat in areas where such knowledge is lacking. Meat charts, educational brochures and information leaflets were provided to the chefs, as well as videos training tools such as “The American Meat Tradition,” “Chefs and Foodservice Operators Guide to Beef,” “Export Cuts of U.S. Beef,” “U.S. Pork Production and Harvest” and “Pork: a Fresh New Look.”

Cutting and cooking demonstrations were performed using the following cuts:

U.S. Beef

Top blade muscle
Short plate
Hanging tender
Shoulder petite tender
Inside skirt

U.S. Pork

Bone-in loin
CT butt
Pre-cooked bacon
Assorted pork sausages
Rib finger

Beef and pork recipes focused on western and oriental cuisine were demonstrated for the participants. In addition to the cooking demonstrations, new training modules on “The Great American Hamburger and Sandwich” and “Super American BBQ” were introduced to the participants to further emphasize the versatility of secondary meat cuts. The team also explored several restaurant concepts and foodservice management tools, and enjoyed an American-style steakhouse dinner at Stuart Anderson’s Black Angus Restaurant.

To capitalize on the burgeoning Philippines red meat market, USMEF hosted a team of nine Filipino chefs last week at its culinary training center in Singapore. The two-day training seminar was made possible through funding support from the Market Access Program, the Pork Checkoff and the Beef Checkoff.

The Philippines has emerged as one of the fastest-growing foreign markets for U.S. pork and beef. In 2008, pork (including variety meat) exports to the Philippines tripled in volume over the prior year, and rose 185 percent in value to $54.4 million. Total beef exports to the Philippines grew 90 percent in value to $22.3 million, and more than doubled in volume.

By specifically inviting chefs from the Philippines’ smaller provinces,  the seminar was aimed at   creating greater awareness of the attributes of U.S. red meat in areas where such knowledge is lacking. Meat charts, educational brochures and information leaflets were provided to the chefs, as well as videos training tools such as “The American Meat Tradition,” “Chefs and Foodservice Operators Guide to Beef,” “Export Cuts of U.S. Beef,” “U.S. Pork Production and Harvest” and “Pork: a Fresh New Look.”

Cutting and cooking demonstrations were performed using the following cuts:

U.S. Beef

Top blade muscle
Short plate
Hanging tender
Shoulder petite tender
Inside skirt

U.S. Pork

Bone-in loin
CT butt
Pre-cooked bacon
Assorted pork sausages
Rib finger

Beef and pork recipes focused on western and oriental cuisine were demonstrated for the participants. In addition to the cooking demonstrations, new training modules on “The Great American Hamburger and Sandwich” and “Super American BBQ” were introduced to the participants to further emphasize the versatility of secondary meat cuts. The team also explored several restaurant concepts and foodservice management tools, and enjoyed an American-style steakhouse dinner at Stuart Anderson’s Black Angus Restaurant.