Return of U.S. Bone-In Beef Highlighted at Embassy Event in Singapore

U.S. Ambassador to Singapore Kirk Wagar ceremoniously slices U.S. beef during an event celebrating the return of U.S. bone-in beef

USMEF recently teamed with FAS-Singapore to host a “Welcome U.S. Bone-in Beef” event at the residence of U.S. Ambassador to Singapore Kirk Wagar. The function, attended by more than 80 guests, was designed to celebrate the fact that exports of U.S. bone-in beef are once again allowed in Singapore and to promote the inclusion of U.S. beef on menus across the region. Funding support for the event, which also showcased U.S. pork products, was provided by the Beef Checkoff Program, the Pork Checkoff and the USDA Market Access Program (MAP).

This spring, Singapore’s Agri-Veterinary Authority (AVA) announced that it had agreed to extend the range of U.S. beef products eligible for export to Singapore. Included in this agreement was boneless and bone-in beef from cattle of all ages. Previously, Singapore had only allowed boneless cuts from cattle less than 30 months of age.

Guests listen to opening remarks at the U.S. Embassy in Singapore

At the welcome event, Wagar and Dr. Leong Hon Keong, Director of Singapore’s AVA, joined the region’s key meat importers, foodservice operators, retailers and trading companies for a dinner prepared with U.S. short ribs and prime rib roast. Wagar spoke of the importance of Singapore’s allowing bone-in beef back into the market.

Joel Haggard, USMEF senior vice president for the Asia-Pacific region, thanked Wagar and everyone involved for their collective efforts.

Attendees at the U.S. Embassy in Singapore were treated to U.S. short ribs and other dishes

“The wait has been long for U.S. bone-in beef to be re-introduced to Singapore,” Haggard said, noting Singapore’s regional influence over foodservice trends. “Although Singapore is a small market, USMEF has for a long time wanted to ensure that U.S. bone-in beef is allowed in this market.”

Dinner was prepared by Marty Von Gnechten and his team of chefs from Stuart Anderson’s Black Angus, a loyal patron of U.S. beef and pork. Along with the bone-in beef dishes, attendees were also offered U.S. baby back ribs and pork sausages.