U.S. beef, pork, lamb featured at foodservice training programs in the ASEAN
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 U.S. beef, pork and lamb to 54 representatives from 26 foodservice customers of importer Alternatives Food Corporation. 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 U.S. Wagyu products, including rib finger, chuck eye log, ground products and frankfurters. U.S. pork products included Kurobuta short ribs, ham leg, spareribs and center cut loin. U.S. lamb riblets were also showcased.
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