Source:  Rita Jane Gabbett, MEATINGPLACE, 12/14/11


An animated cutting guide that provides detailed directions on preparing beef cuts to match different international cuisines is now available through the U.S. Meat Export Federation website as well as in five different languages through USMEF websites around the world.

Developed in collaboration with National Cattlemen’s Beef Association with support from the Beef Checkoff, the animated guides are designed to help meat buyers, processors and chefs better understand how different beef muscles can be separated and sliced for dishes ranging from Chinese hot pot and Mexican milanesa to Korean barbecue and Japanese sukiyaki.

The guide, which can be viewed online or downloaded, also provides information on the culinary attributes of individual beef muscles and answers frequently asked questions.

USMEF’s international staff members have translated the English-language version into Chinese, Japanese, Korean and Spanish. The guides can be viewed here.  
 

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