Introducing U.S. beef and pork cuts and menu ideas to Indonesian chefs, USMEF conducted a U.S. meat culinary program in Singapore. Funded by the National Pork Board and the Beef Checkoff Program, the two-day training gave participants an overview of the U.S. red meat industry and tasting samples that demonstrated the quality and versatility of American cuts. USMEF is a subcontractor to the Beef Checkoff and a contractor to the National Pork Board.
Surya Cemerlang Niaga Abadi PT (SCENIA), an Indonesian importer with offices in Bali and Jakarta, arranged the roster of decision-makers who took part in the training.
“SCENIA sought out potential customers – professionals who work as chefs in established resorts and restaurants,” said Sabrina Yin, USMEF director in the ASEAN region. “To help develop a strong relationship with these chefs, we included hands-on sessions in which participants were able to marinate and cook different cuts, as well as taste U.S. pork and beef prepared in new ways.”
The first day of the event featured an overview of USMEF and the U.S. red meat industry, including U.S. pork production and its advantages over competitors’ products. U.S. pork loin, jowl and Boston butt were highlighted in cutting and cooking demonstrations by USMEF HRI Culinary Specialist Lawrence Char. Dishes prepared during the demonstrations were then served as lunch.
The pork portion of the training also highlighted U.S. processed pork products such as pre-cooked bacon, sausages and sandwich meat.
After lunch, the chefs were given a set of condiments to use to marinate U.S. pork jowl and loin.
Char also covered current trends in meat consumption and talked about portion control.
USMEF staff took the Indonesian team to Singapore’s first cashless supermarket – Habitat by Honest Bee – to view U.S. pork and beef on display.
The focus for the second day of the training was on U.S. beef. Along with explaining U.S. beef production, Yin shared information on menu development using various U.S. beef cuts.
Char conducted cutting and cooking demonstrations with U.S. beef top blade, chuck short rib, heel muscle and brisket. Each cut was prepared with two different cooking methods and served as lunch.
Char also explained why grain-fed beef has advantages over grass-fed beef. He detailed proper storage and handling of chilled and frozen meat, discussed dry aging and suggested various new options for menu planning.
After lunch, the participants cooked the pork cuts they had marinated the day before and sampled the resulting dishes.
“This new hands-on activity was specifically added to enhance the chefs’ experience cooking the meats they marinated,” said Yin, who concluded the training with ways to reduce expenses without compromising quality.