With support from USDA, the Beef Checkoff Program and the United Soybean Board, U.S. beef and pork were showcased at the Yakiniku Business Fair in Tokyo, one of the most important annual trade shows for Japan’s restaurant sector. Tom Kasatani, U.S. Meat Export Federation (USMEF) marketing director in Japan, said yakiniku restaurants utilize a wide range of U.S. beef and pork cuts and variety meat – including tongue and intestines – which customers help prepare using the restaurants’ signature tabletop grills.
On top of meat suppliers, the Yakiniku Business Fair’s lineup of exhibitors includes equipment manufacturers, spice and sauce companies, and culinary organizations.
This makes the show a preferred venue for many competitors of U.S. red meat in Japan, including domestic trade associations as well as suppliers from Australia and Mexico.
For more information, visit usmef.org.
