DENVER – Providing detailed directions on preparing beef cuts to match different international cuisines, a new, animated cutting guide is available through the US Meat Export Federation website (www.usmef.org) in five different languages through international USMEF websites.
The animated guides, which were developed in collaboration with National Cattlemen’s Beef Association with support from the Beef Checkoff, are designed to help meat buyers, processors and chefs learn how different beef muscles can be separated and sliced so that they are ideal for a wide range of dishes.
Information on the culinary attributes of individual beef muscles is provided and the guide, which can be viewed online or downloaded, also answers frequently asked questions.
“This animated cutting guide goes hand-in-hand with our goal of greater carcass utilization,” said Paul Clayton, USMEF senior vice president of technical services. “It is an excellent educational tool to help those in the meat trade in key export markets better understand how to maximize their return on investment on US beef and how to utilize it effectively in local cuisine.”
Originally developed for use domestically, the animated guide was adapted and extended through USMEF working with the National Cattlemen’s Beef Association to address international cuisine. The English-language version was translated into Chinese, Japanese, Korean and Spanish by USMEF’s international staff members.
Taiwan, Japan, South Korea and Mexico USMEF websites feature links to the cutting guide. All foreign translations plus English are featured in the USMEF-US website. The guides can be read here.
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