5th Annual Nebraska Beef Macau BBQ @ Studio City – 14 November, 2016

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The 5th Annual American BBQ, Nebraska in Macau took place at Studio City on the 14 November, 2016. Over 300 people including US Consul General Kurt Tong and Nebraska Governor Pete Ricketts enjoyed Nebraska and US beef, pork and lamb cooked and prepared in over 20 different ways.

Sponsored by the Nebraska Beef Council and organised by US Meat Export Federation and the Nebraska and US Agricultural Trade Offices in HK with assistance from Angliss. The annual event looks to raise awareness of the quality and taste of American meat and agricultural produce.
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8th Great American BBQ, Nebraska in Macau @ Venetian – 29 October, 2019

The 8th Great American BBQ, Nebraska in Macau took place at the Venetian and saw hundreds of people enjoy Nebraska beef cooked and cooked in a wide variety of ways. Those present included the new US Consul General Hanscom Smith and former Miss Macau.

Sponsored by the Nebraska Beef Council and organised by US Meat Export Federation and US Agricultural Trade Offices in HK. The annual event looks to raise awareness of the quality and taste of American meat and agricultural produce.
Click here or on any photo to see all the images.

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Operation Santa Claus + US Meat Export Federation: Eat and Donate

OSC-USMEF-Poster

Christmas and the festive period are about celebrating and sharing, now with Operation Santa Claus (OSC) and the US Meat Export Federation it’s easy and free to combine the two. Simply choose one of the promotional dishes at a participating restaurant and 15% of the cost of the dish is donated directly to Operation Santa Claus to help someone less fortunate than you enjoy the holiday period. There is no charge or cost to you, simply enjoy your meal featuring quality US beef or pork.

The restaurant groups participating in this festive giving include the Aldente Group, Concept Creations, The King Parrot Group and the El Grande Group. There’s a wide choice of dishes and most menus run throughout December – although check each outlet for exact details. For more information on US meat see www.usmef.org.hk

The Aldente Group OSC Christmas menu features four dishes at it’s AlDente restaurants in Soho, TST, Wanchai and Harbour Road: U.S. Rib Eye steak (Char-grilled to your preference, accompanied with a giant king prawn, roasted veggies and fries. $188); Chicken Saltimbocca (US chicken breast with sautéed spinach, prosciutto, sage and cheese, mushroom sauce, mash and veggies. $149); Sirloin Steak (USDA certified Angus beef, char-grilled to your liking. Served on a bed of fire roasted veggies and fries with choice of mushroom or pepper sauce. $198) and Grilled Sea Bass (Chilean Sea Bass char-grilled, served with grilled veggies, mash with lemon capers butter sauce. $189).

At Tinello: Beef Tagliata (USDA certified Black Angus sirloin marinated with fresh rosemary and natural seasoning, served with radicchio, arugula, slow roasted tomatoes and shaved parmesan. $198); Pork Parmesan (Milanese style – US pork chop, breaded with herbs, parmesan, served with fine french beans, mash potatoes and tomato coulins. $168); Saltimbocca di Polo $159 and Grill Sea Bass $198. Angus offers US Sirloin Steak (wet aged minimum 4 weeks, $248); Grill Sea Bass ($198); US BBQ spare ribs (1/2 slab $148); Pork Loin (French cut – tender and juicy grilled U.S premium pork served with gratin potato, sautéed peach and sage. $178) and Grilled Sea Bass $198.

The El Grande Group outlets Inn Side Out, HK Brew House, Fatt’s Place, Slim’s, Hop House are offering US Pork Sliders – 4 pulled pork sliders and chips.

Concept Creations new outlet Frites Causeway Bay OSC menu features Frites Xmas Cordon Bleu Special: USDA pork loin pounded thin, herb breaded and filled with Virginia ham and cheese then pan fried and served with a salad and Frites souffle, $275. Frites Xmas Rossini Special: USDA Black Angus prime tenderloin, seared foie gras, truffle mash potato with Kriek beer jus and Amarena Fabbri Cherries, $525.

At these King Parrot Group outlets El Cid, Coast, Island Seafood, Mijas and Tong’s Road House Seafood and Grill a Christmas Operation Santa Claus Menu is available until the 6 December and 15% of all sales will be donated to support the 22 charities supported by OSC in 2015. At El Cid the menu includes US Beef and paprika soup baked with fillo pastry($50), US beef kebab ($100), Deep -fried sous vide US beef brisket ($80), grilled US prime ribeye steak with sea salt ($360) and US Beef Tenderloin with daily catch seafood ($450).

For more on this year’s Operation Santa Claus visit www.operationsantaclaus

The Joy of Beef

Beef Cuts

American beef is very popular locally, in fact by value Hong Kong is the world’s 4th largest importer of American beef. Recently the US Meat Export Federation and the Texas Beef Council were in town to promote US beef and raise awareness among supermarkets and butchers about how to best cut, trim and prepare raw beef for their customers. As well as an effort to encourage shops to help advise and inform customers on the best way to cook different cuts and to buy their meat based on how they’re planning to cook it.

texasWhile they were in Hong Kong bc spoke to Tom McDonald (Chairman, Texas Cattle Feeders Association; VP of Environmental Affairs, JBS Five Rivers Cattle Feeding LLC), Ross Wilson (President & CEO, Texas Cattle Feeders Association), Austin Brown III (Vice Chairman, Texas Beef Council; Vice Chairman, Beef Promotion and Research Council of Texas), Jason Bagley (Sr. Manager, Beef Resources at Texas Beef Council).

With the concerns locally about counterfeit meat, what should Hong Kong customers look for when buying American Beef to know that it’s authentic and the real thing?
Hong Kong requires country of origin labelling for meat sold at retail. We would assume most follow that. The US Meat Export Federation also supports importers and distributors for promoting US red meat and their stickers often appear on packages of US beef.

Texas is renowned for it’s BBQ, for non-Americans what is it that makes Texas BBQ so special?
It takes the right cut of beef, time and a low cooking temperature. It can be done on the smoker/grill or even in the oven. Texas BBQ uses mainly salt and pepper as a dry rub and then cooks the beef at a low temperature, about 120C.

What are good cuts of beef to use when BBQing, and what should customers look for in their meat when shopping?
Some good cuts are steaks from the ribeye or loin, or thicker roasts like the strip, sirloin cap, brisket or shoulder. It’s best to look for a little fat on the outside to protect from the heat while cooking, but more importantly to look for marbling in the steak or roast.

HK flats tend to the small size with limited ovens – are there ways to Texas BBQ at home?
Absolutely, the same cuts Texans cook on a BBQ pit can be cooked in the oven with the same spices. For a little smoke flavour you can even include some liquid smoke if it’s available. Use the same salt and pepper seasoning.

We love our outdoor BBQs, can HongKonger’s get a Texas flavour from these open pit style BBQs?
Yes, choose wood or charcoal that will enhance the flavour and season as usual. It’s best to BBQ with indirect heat so move the meat away from the coals to decrease the temp and slow the cooking process.

‘Organic’ and ‘Natural’ are increasingly popular words locally, what is the Texas beef industry doing to improve sustainability?
The beef industry has done many things to improve the sustainability over the years. One of the things cattle ranchers in Texas and across the US have done is to use the best genetics when selecting bulls and cows to use in their herd. This can ensure that cattle have higher quality meat, at the same time as decreasing the amount of water, food and resources needed to grow an animal to a given weight. In short, they breed efficient growing cattle that produce a quality product.

The drought has driven US beef prices to an all time high, and made beef from other countries attractive on a price point. What does the future hold for the price of US beef?
I think the future will continue to see US beef prices stay high. Until the cattle herd is able to rebuild and supply increases. However, we continue to see demand stay at high levels due to the high quality meat being produced compared and the great eating experience that you get each time. The “value” is still very good.

Many people think of Texas and cowboys + big cattle drives. How has the life of the cowboy changed? What impact is technology having on our romantic movie driven view of the cowboy?
The days of cattle drives are long gone. Although today’s cowboys still wear the same hats and boots, they also use lots of technology, from the smart phones used to check emails and weather from horseback, to the computer software and RFID ear tags that are used to track cattle birth, growth and sales. Another example would be the computer programming and technology that ensures cattle are getting the exact food ration needed to meet their nutritional needs. As with many businesses, technology has become a major part of being successful and creating a high quality product.

If you don’t fancy or aren’t able to cook your own beef, head down to Great in the basement of Pacifc Place and have your prime US Beef cooked for you.

Texas Beef Council US Meat Export Federation

The Great American Texas Barbecue @ Kowloon Cricket Club – 18 November, 2014

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Sponsored by the US Meat Export Federation and the Texas Beef Council over 800 meat lovers attended The Great American Texas Barbecue 2014 to enjoy the great taste of American beef. Artisan butcher Ryan Farr of San Francisco’s 4505 Meats and Tim Broderick Head Chef at Great supermarket in Pacific Place were lead barbecuers working for days to prepare a range of smoked beef cuts and sausages. They also BBQ’d a whole hog Southern style – more close ups of that can be found here.
Click on the photos to access the full event gallery

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Ryan Farr: Artisan Butcher @ KCC – 17 November, 2014

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Ryan Farr the famed chef and butcher behind 4505 Meats introduced 40+ chefs, butchers and restauranteurs to American style butchery and BBQ at the Kowloon Cricket Club on the 17th November, 2014. The class, one of series Farr is holding in Hong Kong and Macau as part of an awareness tour sponsored by the the US Meat Export Federation and the Texas Beef Council, looks to show that good meat, needs careful preparation and cooking to ensure the customer gets maximum taste and enjoyment from his meal.

Anthony Renda from the Art of Butchery in the United States and Tim Broderick Head Chef of Great supermarket in Pacific Place were doing the BBQing.

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