New Ideas, New Dishes with U.S. Beef and Pork Unveiled at Taiwan Food Show
The nearly 50,000 food industry professionals from 33 countries who attended the 2025 Food Taipei Mega Shows had many reasons to visit USMEF’s American barn-themed booth. Visitors learned about new menu and product ideas with U.S. beef and pork and sampled chef-prepared, finished dishes that demonstrated new applications for numerous U.S. cuts.
With foodservice costs skyrocketing in the region, USMEF focused on presenting dishes that demonstrated both convenience and premium quality. Featured products for restaurants from tasting menus included top-quality, ready-to-heat dishes with U.S. short plate and bone-in short rib.
The inaugural USMEF Beef and Pork Lab was introduced with two meat-focused YouTubers livestreaming as they introduced samples of ground beef made from different cuts of U.S. beef. Invitation-only groups of 20 participated throughout the three-day event, providing written survey feedback on each product sample. A key finding: Chuck short rib ranked highest.
Funding was provided by the Beef Checkoff Program, the National Pork Board and USDA’s Regional Agricultural Promotion Program.
