U.S. pork, beef cuts promoted in fast-growing restaurant concept

USMEF partners with a Philippine importer to conduct the first in-person seminar for U.S. pork and beef in two years.


Source: U.S. Meat Export Federation (USMEF)

via National Hog Farmer - May 12, 2022


Although the pandemic hit the foodservice sector hard in the Philippines, a few restaurant concepts are doing well with consumers. Korean barbecue in particular, is becoming increasingly popular and many restaurants are adding the concept to their menus.


Small delivery services specializing in Korean barbecue have mushroomed, offline and online during the pandemic and, according to USMEF Philippines Representative Dave Rentoria, some importers claim their businesses have been able to stay afloat because of demand from their customer restaurants for Korean barbecue items.


“New Korean barbecue restaurants are now opening in business districts, malls and even in communities,” explains Rentoria. “And with COVID restrictions easing and existing restaurants looking to expand their menus, we wanted to demonstrate the numerous U.S. pork and beef cuts that are excellent and economical for Korean barbecue dishes.”


Funded by the National Pork Board and the Beef Checkoff Program, seminar participants included current and potential foodservice customers of the importer...