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Philippine Chefs Introduced to Alternative Beef, Pork, Lamb Cuts

Published: Thursday, April 28th, 2016

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New ideas for cooking alternative cuts of U.S. red meat were the central focus of a USMEF Meat Culinary Training Camp for chefs and restaurant owners in the Philippines. U.S. pork, beef and lamb received equal attention in the two-day event at the Hotel Monticello in Tagaytay City, funded by the USDA Market Access Program, the Beef Checkoff Program and the Pork Checkoff.

USMEF ASEAN Director Sabrina Yin conducts a cutting demonstration at the U.S. Meat Culinary Training Camp in the Philippines

USMEF ASEAN Director Sabrina Yin conducts a cutting demonstration at the U.S. Meat Culinary Training Camp in the Philippines

“Our goal was to remind chefs that secondary cuts can be used in various cuisines, including Filipino cuisine, and to give chefs a hands-on session to try out the secondary cuts suitable for this market,” explained Sabrina Yin, USMEF director in the ASEAN region.

Yin opened the camp by explaining the the U.S. beef grading system and the differences between grass-fed and grain-fed beef. She addressed different cuts and specifications of U.S. beef, the principles of cooking it and options for applications such as rubs and marinades. Yin demonstrated the right ways to cut U.S. beef chuck roll, hanging tender, top sirloin, outside skirt and upper plate.

Culinary camp participants sampled U.S. beef, pork and lamb dishes

Culinary camp participants sampled U.S. beef, pork and lamb dishes

Hotel Monticello Executive Chef J.R. Royol followed by preparing three U.S. beef dishes using top sirloin (steak tartare), short ribs (braised short ribs with polenta) and skirt steak (skirt steak on brioche toast). Participants were then treated to a U.S. meat barbecue dinner to taste the cuts they had previously marinated.

On the second day of the camp, Yin discussed with attendees the unique attributes of U.S. pork and lamb. She introduced the group to various fresh cuts or pork and lamb as well as processed pork products and deli meats.

Royol offered tips and pointers on pork and lamb preparation while cooking U.S. pork Boston butt (Boston butt confit with baked beans), U.S. pork spare ribs (twice-cooked spare ribs with pomme puree) and U.S. lamb riblets (mint honey-glazed lamb brisket).

USMEF staff followed up the demonstrations by introducing participants to useful culinary websites and videos featuring U.S. pork, beef and lamb.