Chefs in Japan Educated on Use of U.S. Beef in French Cuisine

Introducing U.S. beef as profitable and a high-quality menu item for chefs specializing in French cuisine at hotels and restaurants across Japan, USMEF recently conducted an educational seminar in Tokyo. The seminar, funded by the Texas Beef Council and the Beef Checkoff Program, provided 60 participants with information and menu concepts, while also introducing Japanese importers to U.S. red meat exporters in attendance.

Takemichi Yamashoji, USMEF director in Japan, presents a U.S. beef cutting demonstration during the seminar

Takemichi Yamashoji, USMEF director in Japan, presented cutting demonstrations that utilized five cuts of U.S. beef: chuck eye roll, rib finger meat, top blade muscle, chuck flap tail and tri-tip. While introducing each cut, Yamashoji suggested merchandising ideas for U.S. beef cuts that are good fits for French cuisine.

As part of the presentation on the advantages of including U.S. beef on menus, USMEF arranged for chefs from popular French restaurants in Tokyo to present items from their menus. Among the chefs’ offerings were two original dishes using U.S. beef chuck eye roll and rib finger. Another successful presentation included three dishes using U.S. beef chuck eye roll, chuck flap tail and tri-tip. The chefs explained key points of their recipes as well as the advantages of using American beef in French cuisine.

“Importantly, each chef emphasized the high quality of the U.S. beef cuts – for example, the tenderness of chuck flap tail was explained and introduced it as ideal material for roast beef,” Yamashoji said. “Another recipe using rib finger meat drew attention because the chefs stressed its profitability and the ready availability of this cut.”

Chefs and managers from French restaurants in Japan attended the USMEF seminar

Following the chefs’ demonstrations, concepts and methods of authentic Texas-style barbecue were introduced to the participants – giving them popular alternative dishes for their restaurant menus.

U.S. beef recipes that fit well with French cuisine were introduced during the seminar

“One thing that USMEF is able to do in a seminar like this is differentiate U.S. beef during a time when red meat is growing in popularity in Japan,” said Yamashoji. “Image means a lot in the Japanese market, and connecting with the these chefs and explaining how U.S. beef fits in with their French-style menu plans gives us an edge over the competition.”