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U.S. Pork’s Quality is Focus of Foodservice Seminar in Malaysia

Published: Dec 16, 2016

USMEF recently conducted a foodservice seminar and product demonstration for the staff and customers of Additives Asia, a rapidly growing food distributor in Kuala Lumpur, Malaysia. Funded by the Pork Checkoff, the effort offered chefs and restaurant owners an opportunity to learn more about the quality and versatility of U.S. pork.

Chefs and restaurant owners in Malaysia get a close look at U.S. pork products

Joani Dong, agricultural attaché for USDA’s Foreign Agricultural Service (FAS) office in Kuala Lumpur, opened the event and participated in each of the sessions. Sabrina Yin, USMEF director in the ASEAN region, gave an overview of the U.S. red meat industry – including a summary of U.S. pork production – and USMEF’s role in global meat trade. Yin also demonstrated foodservice cuts and specifications for U.S. pork.

A tasting session featured several U.S. pork dishes

A product demonstration and tastings featured U.S. pork shoulder, rib and loin chops, spare ribs, St. Louis ribs and boneless loins.

The video, “U.S, Pork Production and Harvest – A commitment to Excellence” and “Pork: One Cut at a Time” were shown to the participants, who were also given U.S. meat charts, educational brochures and information leaflets.

Additives Asia provided a display of the cuts featured in the product demonstration, along with a display of U.S. bone-in hams.