Suggested Lead: A Texas-style barbecue cooked up recently by the U.S. Meat E...

Suggested Lead: A Texas-style barbecue cooked up recently by the U.S. Meat Export Federation and the Texas Beef Council in Hong Kong reintroduced the variety, versatility and delicious flavor of U.S. beef to the food industry after a two-year absence from the Hong Kong market.

Leo Vermedahl, the chairman of the Texas Beef Council, was in Hong Kong to help welcome back U.S. beef as it was prepared in different ethnic styles at cooking stations, giving guests the opportunity to see its versatility and to try it prepared in a variety of ways.

Vermedahl says feeding cattle with corn and grain gives U.S. beef a competitive advantage in international markets.

While visiting with a restaurant chef at the barbecue gala, Vermedahl discovered excitement to have U.S. beef available in Hong Kong again since it is desired by consumers there.

Vermedahl comments on how important exports are to the U.S. beef industry.

During his trip, Vermedahl also visited Taiwan, where shipments of U.S. beef have been arriving for just over a month. Vermedahl was surprised to see U.S. beef variety meat sold as a delicacy there, especially since those items are not found in local supermarkets in the United States.

Vermedahl talks about his experience in Taiwan eating some of the beef products that Americans typically do not eat.

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, lamb, corn, sorghum and soybean checkoff programs.

– USMEF –