A reduced beef supply due to a U.S. beef ban in South Korea has driven up loc...

A reduced beef supply due to a U.S. beef ban in South Korea has driven up local beef prices and resulted in increased demand and higher prices for domestic pork since it is being used as a beef substitute in Korean restaurants.

The U.S. Meat Export Federation (USMEF) saw this as an opportunity to increase U.S. chilled pork sales and responded with one-on-one contacts with restaurant owners to demonstrate how U.S. pork’s taste and texture are comparable to domestic pork while costing 20-25 percent less.

Korea stopped importing U.S. beef in December 2003 after the discovery of bovine spongiform encephalopathy (BSE) in a Washington State dairy cow that was born in Canada, and the ban created a beef shortage and increased demand for pork. In 2004, Korea was the sixth largest market for U.S. pork and pork variety meat.

USMEF representatives, dressed in fashionable clothing featuring the U.S. pork logo, provided samples of high quality U.S. pork to more than 250 restaurant owners in Pusan in just two days. They also explained U.S. pork production and distribution systems and safety measures taken by U.S. pork producers to ensure the highest quality.

U.S. pork merchandising books, information brochures and wholesalers’ lists furnished useful and pertinent information and many restaurants wanted to know more about U.S. pork prices, distribution and suppliers.

To reinforce this timely message, a seminar was held in Suwon for 200 barbecue restaurant owners and distributors to introduce them to U.S. pork cuts and dishes. Samples of U.S. pork were served and a wide variety of U.S. pork cuts were on display. Participants asked many questions especially about chilled U.S. pork products.

The U.S. Meat Export Federation 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, sorghum and soybean checkoff programs.

– USMEF –

The following photos are available for use with this release.

Photo 1 – USMEF representatives describe to a restaurant owner in Pusanthe U.S. pork production and distribution systems and safety measures taken by U.S. pork producers to ensure the highest quality.

Photo 2 – A wide variety of U.S. pork cuts were on display at the U.S. pork seminar in Suwon. Participants asked many questions especially about chilled U.S. pork products.

Photo 3 – A chef demonstrates how to cut and prepare U.S. pork at the seminar in Suwon. Chefs and restaurant owners were able to see firsthand how to use U.S. chilled pork in dishes.