ASEAN learns from Korean US meat innovations
ASEAN representatives, focusing on enhancing their use of U.S. pork and beef, embarked on an insightful tour to Korea facilitated by the USMEF.
This educational journey was designed to capture and implement Korean innovations in meat processing and product development relevant to ASEAN markets.
The rise of single-person households and a preference for quality and convenience in Korea have led to significant advancements in the food industry, particularly in the use of U.S. red meats. The ASEAN teams participated in various activities including market briefings and visits to a meal replacement manufacturer and a meat processing plant, gaining exposure to cutting-edge culinary trends.
Highlighting the importance of this tour, Sabrina Yin, USMEF Regional Director for ASEAN, stated, "These buyers already had interest in food trends such as Korean barbecue. Korea’s food culture has been popularized in the ASEAN region for the last decade through various mediums."
The program showcased novel uses of traditional U.S. beef cuts, and introduced ASEAN buyers to new product ideas that could cater to evolving consumer preferences in their home markets. Key insights included new ways to portion and prepare beef and pork, adapting Korean retail and foodservice innovations.
Additionally, the teams explored the booming sectors of home and restaurant meal replacements, which are prominent in Korea. These insights are expected to help ASEAN businesses tailor their offerings to meet the demands for convenience and quality, ultimately enhancing their use of U.S. pork and beef.
Supported by the Beef Checkoff Program, the National Pork Board, and USDA’s efforts, this tour underscores the potential for transnational learning and adaptation in the food industry, promising growth and innovation in the ASEAN region.