Foodservice training programs in the ASEAN showcase US beef, pork and lamb
USMEF promotes specific cuts of US beef, pork and lamb to 54 representatives from 26 foodservice customers of importer Alternatives Food Corp.
Photo courtesy of Georg H./Pixabay
The US Meat Export Federation continues to introduce US beef, pork and lamb directly to potential foodservice customers in the ASEAN region under a customizable training program developed with importers and distributors. Under USMEF’s ASEAN American Epicurean Table (AAET) program, USMEF chefs conduct hands-on workshops for current and potential foodservice customers. Regional trends are presented as the chefs introduce alternative cuts and new applications for cuts these customers currently buy.
Training sessions are implemented throughout the region on an ongoing basis, including two recent workshops with a major importer in the Philippines.
In Baguio and Iloilo, USMEF promoted specific cuts of US beef, pork and lamb to 54 representatives from 26 foodservice customers of importer Alternatives Food Corp. USMEF provided cutting sessions and worked with a local culinary team to curate a menu for tasting and product ideation. Featured during the two sessions were several US Wagyu products, including rib finger, chuck eye log, ground products and frankfurters. US pork products included Kurobuta short ribs, ham leg, spareribs and center cut loin. US lamb riblets were also showcased.
The training sessions were made possible through the Beef Checkoff Program, the National Pork Board and USDA’s Market Access Program.
Source: US Meat Export Federation
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