Vietnam Food Show Generates More Interest In U.S. Red Meat
Vietnam’s trade infrastructure and economic development are expanding quickly, but are underdeveloped compared to many of its neighbors. Therefore, USMEF finds it essential to establish U.S. red meat brand awareness during this development phase to ensure future success.

“Vietnam is a market that is ready to explode, and with the changing landscape of the foodservice industry, it is vital that USMEF maintains its marketing effort to introduce high-quality U.S. beef and pork products,” said Eric Choon, USMEF ASEAN director.

U.S.  beef and pork products were showcased to more than 8,000 visitors, including retailers, restaurant operators, chefs and distributors, at the Food & Hotel Vietnam show Oct. 31-Nov. 1 in Ho Chi Minh City. U.S. beef and pork samples were prepared by the Saigon chef club with direction from USMEF Regional Chef Sabrina Yin to allow visitors to taste the flavor and tenderness of U.S. red meat.

After tasting beef non-loin cuts of boneless short plate, short ribs, chuck roll and chuck flap tail and processed U.S. pork sausages, spiral hams and pre-cooked bacon, restaurant industry visitors at the show inquired about future purchases from the USMEF member companies participating in the show.

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