In Taiwan, the price of a high-quality beef dinner can top $100, leaving restaurant operators struggling to find menu options for the full economic spectrum of their customers and diners looking for more affordable cuts of U.S. beef.
In response, restaurants and hotels have partnered with the U.S. Meat Export Federation (USMEF) to develop creative new dishes with more affordable cuts, including the petite tender and the clod heart.
USMEF says early results indicate that both restaurants and consumers are enjoying the fresh approach, and Taiwanese media outlets are taking notice.
With funding support from the beef checkoff program and the USDA Market Access Program, USMEF recently hosted seminars for Taiwan's food service operators, retailers and importers to educate them about the quality and value of these two U.S. beef cuts. Cooking demonstrations, product information and recipes showed the participants how the petite tender and clod heart could add menu alternatives at a variety of price points.
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