U.S. bone-in beef made a splashy return to Taiwan last week at a trade reception and products show for 80 guests representing importers, restaurateurs, retailers and the trade at the five-star Sherwood Taipei Hotel.

Funded by the Texas Beef Council, the beef checkoff and USDA Market Access Program (MAP) 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 OP 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 CEO of the U.S. Meat Export Federation (USMEF), 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.”

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