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.
The International Animal Protein Show (SIAVS 2026), to be held from August 4 to 6 at the Anhembi ...
The Brazilian Association of Animal Protein (ABPA), in partnership with the Brazilian T...
In this edition, Provacuno, as part of its activities, is taking advantage of its presence to off...
