The US Meat Export Federation brought a team of chefs from Hong Kong and Macau to Texas to learn new menu ideas with Texas-style barbecue and to educate them on the versatility and quality of US beef.  The buyer team was comprised of eight executive chefs from restaurants and hotels in Hong Kong and Macau.

USMEF Marketing Manager Tonia Lai and Office Manager Reese Liu led the team on a tour of the Texas beef industry to see the care and feeding behind US beef production. The tour began with a meeting at the Texas Beef Council office in Austin, where they experienced cutting, smoking and cooking demonstrations with Kaylee Greiner, manager of retail and foodservice engagement, and other TBC staff.

Texas Beef Council Vice President of Beef Resources Jason Bagley joined the team at Graham Land & Cattle Feedyard for a firsthand look at cattle feeding operations. The team also visited Langford Cattle Company and experienced a variety of unique barbecue restaurants that feature a variety of cuts, including underutilized items.

Funding support for the team was provided by the Beef Checkoff Program.

Source: US Meat Export Federation