Source: Rita Jane Gabbett, MEATINGPLACE, 11/25/11

Chefs from China, South Korea and the British Virgin Islands, as well as a recipe contest winner from Japan, demonstrated unique approaches to the pork CT (cellar-trimmed) butt earlier this month at the U.S. Meat Export Federation Strategic Planning Conference in Tucson, Ariz.

While the U.S. pork butt is considered an undervalued cut in the United States, the presenters served four upscale uses of the cut at the event, which was supported through the USDA Market Access Program, as well as the Pork, Corn and Soybean checkoff programs.

Since the pork butt was identified by U.S. pork processors and exporters at a USMEF meeting designed to target undervalued cuts, USMEF has focused its efforts on incorporating the cut into the local cuisine of key import countries.

Jerk pork sliders with caramelized onions from the Caribbean, butterfly pork butt steak and Cantonese-style barbecued U.S. pork from China, hutsumabushi (a dish traditionally made with grilled eel, rice and Japanese herbs) from Japan and bulgogi from South Korea were sampled by over 200 USMEF members.
“Both Chinese chefs and consumers think that U.S. pork is very high quality,” said Executive Chef Guo Kai Yang of The Supersteak Restaurant in Shenzhen, as he demonstrated his preparation techniques for the audience.

The pork butt recipe representing Japan was created through a consumer recipe contest – “Mom’s Homemade Recipe Using U.S. Pork Butt” – that attracted more than 1,000 entries. The winner, Tokyo homemaker Kaori Ishibashi, adapted a traditional Japanese recipe that typically would utilize eel. However, since eel is high in fat, she substituted pork butt, which is lower in fat and calories and higher in protein and vitamin B-12.

Individual pork butt promotions are ongoing in both Japan and Korea in addition to the food service sectors in the Caribbean, China and Singapore, as well as in the retail sector in Russia and Taiwan.

As one of the top volume export items in Asian markets, the pork butt has been a significant contributor to the record pace U.S. pork exports are maintaining this year. Overall, exports through the first eight months of 2011 are up 16 percent in volume over 2010 to 3.2 billion pounds valued at $3.8 billion – an increase of 23 percent in value.

For more stories, go to www.meatingplace.com.