US beef ex­porters pro­mote af­ford­able cuts with In Be­tween at Es­lite Ho­tel

The China Post - - LIFE -

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.

Photos cour­tesy of U.S. Meat Ex­port Fed­er­a­tion

(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.

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