A new generation of Taiwanese chefs was given an in-depth introduction to U.S. beef at a workshop held last month by USMEF in cooperation with the Taiwan Junior Chefs Association. Funding for the program was provided by the Beef Checkoff Program and the USDA Market Access Program.
A group of 70 Taiwanese chefs under the age of 45 was given a hands-on demonstration on creative uses of chilled U.S. beef with a focus on value cuts, including chuck roll, chuck short ribs and bone-in short ribs. At the same time, the participants received an overview of the U.S. food safety processes as well as grading and inspection systems to help dispel misinformation that was spread about U.S. beef last year in Taiwan.
The chef of Santos Hotel, Lee Chao-Ming, said that many Taiwanese chefs, especially the younger ones, have limited knowledge of American beef. He believes such educational workshops help them to know more about American beef products and further encourages them to use or purchase chilled U.S. beef to improve the quality of their beef dishes.
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