Growing U.S. red meat’s presence with national restaurant chains in Japan
Since October, U.S. pork loin has been a featured item on Washoku Sato’s tonkatsu menu, U.S. beef short plate is promoted on its sukiyaki menu and U.S. beef large intestines is a featured item on its hot pot menu. Washoku Sato estimates it utilizes 50 metric tons (mt) of U.S. beef and 30 mt of U.S. pork loin each month for these three dishes.
A family-style chain in Japan estimates it utilizes 50 metric tons (mt) of U.S. beef and 30 mt of U.S. pork loin each month during an extended promotion at its 201 outlets.
“We’re working to demonstrate profit potential and consumer demand for U.S. beef and pork with national restaurant chains,” says USMEF Japan Director Satoshi Kato. “This promotion with Washoku Sato is a model for how chains can incorporate U.S. products into their national menus and develop customer demand for these U.S. beef and pork dishes.”
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