U.S. Meat Culinary Camp Held in the Philippines

ASEAN Director Sabrina Yin conducts a cutting demonstration at the USMEF Culinary Camp in Batangas, Philippines

After a successful debut in 2013, USMEF-ASEAN returned to Batangas, Philippines, for another U.S. Meat Culinary Camp in which chefs, restaurateurs and other foodservice professionals were trained on the positive attributes of U.S. beef, pork and lamb. Located about two hours from Manila, Batangas is one of the Philippines’ most popular tourist destinations, both for international visitors and residents of the Manila metropolitan area. The event was held at the Pico Sands Hotel, with funding support provided by the Beef Checkoff Program, the Pork Checkoff and the USDA Market Access Program.

With the first day of training focused on U.S. beef, USMEF-ASEAN Director Sabrina Yin opened the seminar with an overview of the U.S beef grading system and provided information highlighting the unique qualities of grain-fed beef. Yin also conducted a cutting demonstration featuring the hanging tender, top sirloin butt, chuck roll, top blade, brisket, heel meat and liver.

U.S. beef, pork and lamb culinary demonstrations were conducted by Carlos Caraan, sous chef at the Pico Sands Hotel

Yin then turned the program over to chef Carlos Caraan, sous chef at the Pico Sands Hotel, who demonstrated three U.S. beef dishes:

• Pan-fried beef liver with wild mushroom and Madeira wine sauce
• Pot roast, utilizing beef brisket
• Braised heel muscle meat with garden-fresh tomato concasse

“Many participants were trying U.S. beef liver for the first time, and gave very good comments on the rich flavor and tender texture,” Yin said. “Chef Carlos did a great job preparing the liver and pairing it with the Madeira wine sauce.”

Attendees also gave high marks to a hands-on training session in which they broke down several of the beef cuts introduced earlier in the day and paired those cuts with various marinades, sauces and condiments.

The Philippines is the largest destination in the ASEAN region for U.S. beef and beef variety meat, with exports through May totaling 5,908 metric tons (mt) valued at $24.7 million.

The second day of training focused on U.S. pork, with Yin leading an educational session on pork muscle cuts – especially the pork collar butt and pork chops – as well as processed pork products. The segment also offered extensive information on the U.S. pork production system and pork product specifications.

Chef Caraan again conducted a culinary demonstration, featuring pork collar butt with fresh pineapple salsa and pork chops with apple chutney.

The Philippines is also the largest ASEAN market for U.S. pork and pork variety meat exports, with this year’s volume through May totaling 18,339 mt, valued at $47.7 million.

“Despite our tight suppliers and rising prices, the United States remains the Philippines’ leading provider of pork products and one of its larger beef suppliers,” Yin explained. “With favorable market access conditions, a growing population and rapid economic growth, prospects are bright for further export growth in this market.”

U.S. lamb was also featured on the second day of the seminar, with Yin introducing the group to a range of lamb cuts. Chef Caraan prepared lamb spare ribs rogan josh – a recipe of Persian origin that is popular in the region.

“Foodservice professionals in the Philippines are especially anxious to find new menu ideas that deliver value and very consistent quality,” said Yin. “Based on our feedback from the seminar participants, they were introduced to several U.S. beef, pork and lamb cuts that were very much on-target for their needs.”