US beef exporters promote affordable cuts with In Between at Eslite Hotel
The U. S. Meat Export Federation ( USMEF, ) collaborated recently with In Between restaurant ( ) at Eslite Hotel (
) to introduce less- expensive cuts of American corn- fed beef into the Taiwan market.
Amid the devaluation of the New Taiwan dollar, the price of American beef has risen in order to meet the needs of local exporters and other international market uncertainties. In response, the USMEF has decided to introduce eight new cuts that are competitively priced and can suit local tastes. These include plate finger, petite tender, cold heart, rib cap plate, chuck riblet, top sirloin cap, top sirloin butt and brisket oyster.
“A common feature of all these cuts is that they come from areas of the cow with lower fat and are suitable for stewing, roasting and stir- frying,” said Director of USMEF’s Taipei office Davis Wu ( ).
He added that the exporter is looking to cooperate with Chinese, Japanese, Thai and Italian restaurants to promote the new cuts of beef. The organization is looking to gain access to regular produce outlets in order to provide U.S. beef to a wider range of customers at a diverse range of price sets. Each cut would be priced at a range of NT$250 to NT$550 per kilogram, which is half the price of popular cuts including rib eye, fillet and boneless rib.
The cuts featured recently at In Between hail from the U.S. state of Texas, which is renowned worldwide for its high agricultural sophistication and standards. Beef production in the state ranks in the U. S. top three, while its proximity to the “corn belt” means that Texas beef possesses a unique taste in comparison to that in other states.
Under the culinary direction of In Between’s Senior Chef Louis Chang (
) , the economy- friendly cuts are creatively designed into a variety of dishes with different cooking methods. For example, using portions of top sirloin butt, Chang crafts three different appetizers that are not only unique in terms of texture, but are also low in fat ( deep- fried beef cheese ball, U. S. beef with shrimp cheese canape).
Cold heart and chuck riblets on the other hand can be stewed and made into clear soup or braised beef soup, which consist of a taste that is similar to the locally popular beef noodle soup.
Using a top sirloin butt and brisket oyster combination ( 80/ 20 consistency, respectively), Chang demonstrates how ground beef can be used inexpensively for the contents of Italian ravioli that carries a light sweetness without being dry.
Chang says that the new cuts are in line with increasing customer preferences for a low fat, low sodium diet. He hopes that by utilizing U. S. beef, Eslite will not only be a trendsetter in Taipei’s culinary scene, but will also connect it with international tastes.
(Top) A combination of selected appetizers prepared by Senior Chef Louis Chang of In Between restaurant is seen in the photo. They include, from left, U.S. beef with shrimp cheese canape, sear-fried needle mushroom roll and deep-fried beef cheese ball. (Above) The dishes braised beef soup with U.S. chuck riblet and homemade tagliolini, left, and stewed beef clear soup with U.S. shank, show how these economical cuts of beef can be used in both local and international cuisine.