20 December 2019

2 minute read

Asia

Funded by the USDA Market Access Programme (MAP), the Beef Checkoff Programme and the National Pork Board, the training also shared examples of how the cuts can be used for innovative menu items.

Trang Ha Anh Food, a Hanoi-based importer focused on getting more US red meat into restaurants and catering businesses in Vietnam, partnered with USMEF’s Singapore office to host the event.

"The goal was to reach culinary professionals in the growing Vietnamese foodservice sector, introduce them to some new cuts and share all the advantages US beef and pork has over competitors in the market," said Sabrina Yin, USMEF ASEAN director.

"We emphasised the versatility of US red meat, because that is important in a price-sensitive market like Vietnam. We also gave participants plenty of chances to taste US beef and pork cooked in different ways."

The first day of the programme was centered on US pork. A pair of videos – "US Pork-Production and Harvest: A Commitment to Excellence and NPB Pork: One Cut at a Time – provided background on the US pork industry.

Ms Yin then presented a series of educational sessions designed to help foodservice managers train staff and improve food safety.

A lunch of US pork belly, St. Louis-style spareribs and CT butt was prepared and served by USMEF Culinary Specialist Lawrence Char.

USMEF took participants on a retail tour of two supermarkets to show how US red meat is merchandised in Singapore.

A dinner was hosted at Hai Di Lao, a successful Chinese hotpot restaurant that uses beef and pork in its dishes.

On the second day, participants were educated about US beef cuts and the difference between grass-fed and grain-fed beef.

Proper storage and handling of chilled and frozen meat was discussed, as were beef production practices and the USDA grading system.

TheCattleSite News Desk