US beef and pork gain menu presence in Japan
Washoku Sato, a Japanese cuisine-based chain, includes three US beef and pork dishes on menus at 201 locations nationwide.
A family-style chain in Japan estimates it utilizes 50 metric tons of US beef and 30 mt of US pork loin each month during an extended promotion at its 201 outlets. Pictured: US pork tonkatsu as promoted on the menu and as served to a customer.
The US Meat Export Federation continues its efforts to increase consumer awareness and grow US beef and pork’s presence on the menus of nationwide restaurant chains in Japan. The latest development in USMEF's efforts is an extended promotion with a family-style chain. Washoku Sato, a Japanese cuisine-based chain, included three US beef and pork dishes on menus at 201 locations nationwide.
Since October, US pork loin has been a featured item on Washoku Sato’s tonkatsu menu, US beef short plate is promoted on its sukiyaki menu and US beef large intestines is a featured item on its hot pot menu. Washoku Sato estimates it utilizes 50 metric tons of US beef and 30 mt of US pork loin each month for these three dishes.
“We’re working to demonstrate profit potential and consumer demand for US beef and pork with national restaurant chains,” says USMEF Japan Director Satoshi Kato. “This promotion with Washoku Sato is a model for how chains can incorporate US products into their national menus and develop customer demand for these US beef and pork dishes.”
Promotional support was provided by USDA’s Regional Agricultural Promotion Program.
Source: US Meat Export Federation
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