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Tommy Allen Japanese Journalists Explore US Beef
by Tommy Allen, click here for bio

Program: Land & Livestock Report
Date: July 21, 2017

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With your Land and Livestock Report I’m Susan Allen a team of journalists from Japan visited the U.S. recently for a look at cattle production, presentation of beef at the retail level and how beef is prepared and served in American restaurants. Troy Guard, owner and chef of Guard and Grace, explains that he once lived in Japan and understands how consumers in that country are deeply interested in where there food comes from and how it is produced.

GUARD: I lived in Japan I know they like things really precise and they take this very seriously, where it came from how you cook and the care that goes into food I’m excited to show them today. The big showcase is our prime rib roast. How we sear it, season it and grill it and slow roast it in the oven it just comes out so tender and juicy.

Tazuko Hijikata, U.S. Meat Export Federation (USMEF) consumer affairs senior manager in Tokyo, explains why this Japanese media tour is important for exporting US Beef.

This is a great thing to educated media how US Beef is produced because they will teach consumers in their magazines, because they are going to write down how producers are raising their cattle and how restaurants and retail serve and sell US Beef. We will teach the Japanese’s consumer through the media.

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