Seminar Promotes Several New U.S. Pork Cuts to Chinese HRI SectorPublished: Thursday, April 14th, 2016
To expand the range of U.S. pork menu items featured in China’s HRI sector, USMEF partnered with Guangzhou Hengxin Foods to hold a U.S. Pork Economical and New Cuts seminar. Funding support for the seminar, which attracted more than 50 restaurant managers and staff, was provided by the Pork Checkoff.
Spareribs, brisket, riblet, French rack, sirloin end, belly and tenderloin were among 15 cuts highlighted during the seminar, which began with a tasting session. Focus then turned to items such as the shoulder picnic, as USMEF felt it was important to introduce this new and economical cut to restaurant managers, introducing it as an alternative for stir fry and hotpot dishes.
After presenting an overview of the U.S. pork industry and the advantages and quality of U.S. pork, USMEF representatives prepared additional pork dishes for tasting, including Texas barbecue spare ribs and stewed belly cube. The executive chef of White Swan Hotel, who was one of the featured presenters during the tastings, explained each of the recipes and detailed key advantages of using U.S. pork.
According to a survey of seminar participants, one of the most appealing items featured during the event was U.S. boneless pork leg. The interest was a result of the cut’s high quality, versatility and low price – a combination that would allow restaurants to offer it to guests as economical steaks, stirred meat fillet or other pork dish. U.S. pork jowl meat was also praised by attendees for its excellent flavor and texture.