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USAgNet - March 09, 2010
U.S. bone-in beef made a splashy return to Taiwan last week at a trade reception and products show for 80 guests representing importers, restaurateurs, retailers and the trade at the five-star Sherwood
Taipei Hotel.
Funded by the Texas Beef Council, the beef checkoff and USDA Market Access Program (MAP) funds, the Feb. 25 event highlighted the versatility of U.S. beef, which was featured in Chinese-style dishes
along with Thai-style chuck tender salad, braised chuck short ribs, baked garlic flavored bone-in short ribs and OP ribs.
"The reception is a great way for the industry to celebrate U.S. bone-in beef's return to Taiwan," said Philip Seng, president and CEO of the U.S. Meat Export Federation (USMEF), contractor to the Beef
Checkoff Program. "It's an opportunity for the U.S. beef industry to demonstrate its continued commitment to this market, and thank those who have showed support and patience in reestablishing U.S.
bone-in beef in Taiwan."
Among the special guests in attendance was Keith Schneller, director of the American Institute in Taiwan's Agriculture Trade Office.
Each course of the dinner was introduced by C.K. Chen, the executive chef of the Sherwood Taipei, who recently debuted the Sherwood's new dry-aging facility for U.S. steaks. The Sherwood exclusively
features U.S. beef at its signature restaurant, Toscana.
Beef checkoff investments continue to build on the popularity and quality of U.S. beef to continue growing market share and establish long-term purchasing loyalty. Taiwan ranked among the leading
destinations for U.S. beef exports in 2009, importing a total of 27,257 metric tons (60 million pounds) of beef muscle cuts and variety meat valued at more than $141 million. While the volume of imports
remained level with 2008, the value of the imports rose 11 percent.
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