New ideas with US beef and pork unveiled at Taiwan Food Show
Visitors learned about new menu and product ideas with U.S. beef and pork and sampled chef-prepared, finished dishes that demonstrated new applications for numerous U.S. cuts.
With foodservice costs skyrocketing in the region, USMEF focused on presenting dishes that demonstrated both convenience and premium quality. Featured products for restaurants from tasting menus included top-quality, ready-to-heat dishes with U.S. short plate and bone-in short rib.
The inaugural USMEF Beef and Pork Lab was introduced with two meat-focused YouTubers livestreaming as they introduced samples of ground beef made from different cuts of U.S. beef. Invitation-only groups of 20 participated throughout the three-day event, providing written survey feedback on each product sample. A key finding: Chuck short rib ranked highest.
In this context, PROVACUNO is participating from June 9 to 12 in Seoul Food & Hotel 2026, the...
In this edition, INTERPORC led a group stand of 750 square meters together with 17 companies from...
For participation in this fair, one of the most important in the world and one of the most releva...
