“U.S. beef sales are increasing in the retail sector and chilled purchasing programs are expanding, says Davis Wu, USMEF Taiwan director. “We also have potential for high-quality chilled U.S. beef in the foodservice sector, which is where most imported beef is purchased.”

Wu explains that much of the foodservice sector continues its struggle through the pandemic with many independent restaurants having closed down. He points out though, that restaurant chains have been expanding and opening new outlets and expanding their product brands.

With funding support from the Beef Checkoff Program, Texas Beef Promotion & Research Council and North Dakota Corn Growers Association, USMEF recently held a two-day seminar for 71 participants from Taiwan’s leading restaurant chains. USMEF led discussions about uses for alternative U.S. beef cuts as a strategy for maintaining competitiveness.

Experts were also brought in to discuss the latest innovations and trends in data management, social media, digital marketing strategies, video marketing and product packaging technology. USMEF worked with chefs to develop new recipes for seminar participants, using alternative cuts of U.S. beef with an emphasis on the beef knuckle (sirloin tip) – USMEF’s featured alternative cut for 2022.

Source: USMEF