Reaching Taiwanese Chefs
The beef checkoff and the USDA’s Market Access Program funded a recent workshop in partnership with Taiwan Junior Chefs Association (TJCA). Through this, 70 young chefs were introduced to chilled U.S. value cuts, including chuck roll, chuck short ribs and bone-in short ribs. The commissioner of Taiwan's cabinet-level Consumer Protection Commission attended and told chefs he was pleased that the U.S. was clearing up misinformation in Taiwan's media last year regarding BSE cases in the United States. For details, visit U.S. beef in Taiwan.