U.S. bone-in beef re-enters Taiwan

by Bryan Salvage
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CENTENNIAL, COLO. — Last week, U.S. bone-in beef returned to Taiwan at a trade reception and products show for representing importers, restaurateurs, retailers and the trade at the Sherwood Taipei Hotel.

Funded by the Texas Beef Council, the beef checkoff and U.S. Department of Agriculture Market Access Program (M.A.P). funds, the Feb. 25 event highlighted the versatility of U.S. beef, which was featured in Chinese-style dishes along with Thai-style chuck tender salad, braised chuck short ribs, baked garlic-flavored bone-in short ribs and O.P. ribs.

“The reception is a great way for the industry to celebrate U.S. bone-in beef’s return to Taiwan,” said Philip Seng, president and chief executive officer of the U.S. Meat Export Federation (U.S.M.E.F.), contractor to the Beef Checkoff Program. “It’s an opportunity for the U.S. beef industry to demonstrate its continued commitment to this market, and thank those who have showed support and patience in reestablishing U.S. bone-in beef in Taiwan.”

Guests attending this event included Keith Schneller, director of the American Institute in Taiwan’s Agriculture Trade Office.

Taiwan ranked among the leading destinations for U.S. beef exports in 2009, importing a total of 27,257 metric tons (60 million lbs.) of beef muscle cuts and variety meat valued at more than $141 million. Although the volume of imports remained level with 2008, the value of the imports rose 11%.
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