New Menu Ideas with U.S. Beef and Pork Highlighted at Seminars in China

Restaurants in China are looking for new ideas to expand menus and importers are embracing the opportunity to demonstrate the profit potential of high-quality U.S. red meat. USMEF partnered with a key importer and foodservice distributor to promote the yakiniku and Korean barbecue concepts by providing demonstrations of U.S. beef and pork cuts that are excellent options in these dishes. More than 100 guests from 51 current and potential restaurant customers of the distributor attended seminars in Chengdu and Foshan, a city of about 10 million residents located near Guangzhou.

Attendees were treated to presentations about the U.S. beef and pork industries, handling, storage and defrosting of high-quality meat, cutting demonstrations, yield rates and usage applications followed by product samplings. Funding support was provided by the Beef Checkoff Program, Texas Beef Council and United Soybean Board.

Seminars demonstrated U.S. beef and pork cuts that are excellent for yakiniku and Korean barbecue dishes for restaurant buyers and chefs in Chengdu and Foshan, China