Culinary Camp in Philippines Shares Advantages of US Red Meat

PHILIPPINES - Educating Filipino chefs and restaurant operators about the quality and value of US beef, pork and lamb, USMEF conducted a US Meat Culinary Training Camp in Bohol province, a popular tourist destination located in the central region of the Philippines.
calendar icon 20 November 2018
clock icon 2 minute read

Funded by the USDA Market Access Program (MAP), the Beef Checkoff Program and the National Pork Board, the two-day camp included cutting and cooking demonstrations and samplings of US red meat dishes.

USMEF Culinary Assistant Lawrence Char explained to chefs and restaurant operators in the Philippines how US beef can be profitable for their businesses [Photo: USMEF]

The training workshop also pointed out advantages of US processed pork products and the different cuts of US beef that can be utilized when making American-style hamburgers.

A presentation by USMEF Culinary Assistant Lawrence Char provided insight for those on the business side of the hospitality sector.

Mr Char shared information on yield, portioning and profitable menu concepts featuring US red meat.

"Along with the chefs and restaurant operators, USMEF invited three local importers to send sales staff and some of their most valued US meat customers to attend the culinary training camp," said Sabrina Yin, USMEF director in the ASEAN.

"The importers took advantage of this invitation because they understand the value of this experience and the education that can be gained about US red meat."

Sabrina Yin, USMEF director in the ASEAN, demonstrates the many uses for US pork and lamb cuts during the U.S. Meat Culinary Training Camp in the Philippines [Photo: USMEF]

The first day of the camp was dedicated to US beef and began with Monica Regaspi, USMEF representative in the Philippines, focusing on the quality of US beef, the USDA grading system and the advantages of grain-fed beef.

Monica Regaspi, USMEF representative in the Philippines, gives an overview of the US red meat industry at the US Meat Culinary Training Camp [Photo: USMEF]

Several cuts of US beef were introduced, including top blade muscle, top sirloin, short plate and ribeye.

A cutting demonstration was performed, along with an explanation of the different applications for each cut.

Following a cooking demonstration by Mr Char, participants tasted samples of grilled US beef rib finger and short plate, as well as US pork spare ribs.

In the evening, a barbecue dinner was served, complete with a grilling station for camp participants to grill cuts they had prepared and marinated earlier in the day.

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