USMEF-ASEAN Teaches How and Why to Cook with U.S. Beef and Pork
USMEF-ASEAN Teaches How and Why to Cook with U.S. Beef and Pork
USMEF-ASEAN has just finished two important seminars in Malaysia and Vietnam. For the first time, USMEF conducted a collaborative program with Auric Pacific, a key importer of U.S. beef, in producing joint seminars for their customers at Kuala Lumpur’s Hotel Equatorial. The 64 participants comprised 52 chefs and restaurant owners and 12 salespeople from Auric Pacific.
USMEF’s Sabrina Yin shows how to make the cut
In Vietnam, USMEF worked with Ace Foods Company, conducting joint seminars for their customers in Vung Tau, the country’s principal port for offshore oil and gas drilling. The seminars targeted the catering sections of the three main deep-sea oil drilling companies. Fifty buyers, chefs, managers and sales staff attended.
All the attendees at the seminars were given information on U.S. beef and pork, including meat charts, educational brochures and information leaflets. They watched “The American Meat Tradition” video and live cutting and cooking demonstrations on U.S. beef cuts such as tenderloin, ribeye, boneless short ribs, top blade muscle, chuck roll, top sirloin and flank steak.
The Vietnamese cooking demos included U.S. pork sausages, which weren’t utilized at the Equatorial because of the hotel’s halal status. An overview of the U.S. meat industry and the role of USMEF was followed by an explanation of the U.S. beef quality and grading system, the difference between grain and grass feeding, and instructions on the handling and storage of chilled and frozen meat. This was followed by an introduction to U.S. pork and a discussion on foodservice cuts and specifications.
Feedback from the seminars was overwhelmingly positive. Participants told USMEF organizers they had learned a lot about U.S. meat and they were impressed with its quality. One of the Vietnamese companies ordered 500 kg (1,100 pounds) of U.S. beef from Ace after the seminar.
Malaysia lifted its A-H1N1 influenza-related suspension on U.S. pork and pork products,effective June 3.
In the first four months of 2009, U.S. beef (including variety meat) exports to Vietnam totaled 23,302 metric tons (51.4 million pounds), a 92 percent increase over the same period in 2008. The value of these exports was 140 percent higher at $75.6 million. January-April 2009 pork (including variety meat) exports to Vietnam were 7 percent higher in volume — 3,453 metric tons (7.6 million pounds) — and 3 percent higher in value at $5.1 million.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
USMEF-ASEAN Teaches How and Why to Cook with U.S. Beef and Pork
USMEF-ASEAN has just finished two important seminars in Malaysia and Vietnam. For the first time, USMEF conducted a collaborative program with Auric Pacific, a key importer of U.S. beef, in producing joint seminars for their customers at Kuala Lumpur’s Hotel Equatorial. The 64 participants comprised 52 chefs and restaurant owners and 12 salespeople from Auric Pacific.
USMEF’s Sabrina Yin shows how to make the cut
In Vietnam, USMEF worked with Ace Foods Company, conducting joint seminars for their customers in Vung Tau, the country’s principal port for offshore oil and gas drilling. The seminars targeted the catering sections of the three main deep-sea oil drilling companies. Fifty buyers, chefs, managers and sales staff attended.
All the attendees at the seminars were given information on U.S. beef and pork, including meat charts, educational brochures and information leaflets. They watched “The American Meat Tradition” video and live cutting and cooking demonstrations on U.S. beef cuts such as tenderloin, ribeye, boneless short ribs, top blade muscle, chuck roll, top sirloin and flank steak.
The Vietnamese cooking demos included U.S. pork sausages, which weren’t utilized at the Equatorial because of the hotel’s halal status. An overview of the U.S. meat industry and the role of USMEF was followed by an explanation of the U.S. beef quality and grading system, the difference between grain and grass feeding, and instructions on the handling and storage of chilled and frozen meat. This was followed by an introduction to U.S. pork and a discussion on foodservice cuts and specifications.
Feedback from the seminars was overwhelmingly positive. Participants told USMEF organizers they had learned a lot about U.S. meat and they were impressed with its quality. One of the Vietnamese companies ordered 500 kg (1,100 pounds) of U.S. beef from Ace after the seminar.
Malaysia lifted its A-H1N1 influenza-related suspension on U.S. pork and pork products,effective June 3.
In the first four months of 2009, U.S. beef (including variety meat) exports to Vietnam totaled 23,302 metric tons (51.4 million pounds), a 92 percent increase over the same period in 2008. The value of these exports was 140 percent higher at $75.6 million. January-April 2009 pork (including variety meat) exports to Vietnam were 7 percent higher in volume — 3,453 metric tons (7.6 million pounds) — and 3 percent higher in value at $5.1 million.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.