2025 SIAL International Food Exhibition

From May 19th to 21st, USMEF (U.S. Meat Export Federation) showcased alongside 14 premium meat industry entities at the 2025 SIAL International Food Exhibition, engaging in in-depth exchanges with potential partners to discuss product advantages and collaboration models. At the exhibition, a featured zone highlighted high-quality U.S. grain-fed beef and pork products, demonstrating end-to-end quality control—from sustainable ranching and animal welfare practices at the source to rigorous quality management through scientific production processes. Professional meat cutting demonstrations and tasting activities attracted numerous industry professionals and consumers, allowing visitors to experience the exceptional quality of the products firsthand while promoting advanced concepts such as efficient resource utilization in the meat industry through in-depth dialogues.

The exhibition area displayed U.S. grain-fed beef and pork in fine 分区 (zoned sections), presenting a full-chain scenario from "primal cuts - dry aging - retail products" to cater to diverse needs across foodservice supply chains, high-end retail, and household consumption. Star cuts such as the plump marbling of beef short ribs, the tender texture of oyster blade, and the delicate grain of pork 梅花肉心 (shoulder center) were showcased in sequence, with each product labeled with optimal cooking methods (e.g., grilling, slow-cooking, braising) to intuitively demonstrate their adaptability and creative potential in Chinese and Western cuisines.

To fully demonstrate the culinary potential of U.S. grain-fed red meat in diverse cuisines, USMEF invited a team of senior chefs to present innovative dishes on-site: American-style grilled beef back ribs, classic Chaoshan braised beef, osmanthus-scented barbecued pork, and authentic cold pig ears and braised pig trotters. Each dish selected golden cuts of U.S. grain-fed beef and pork, showcasing the ingredients' tender texture and rich layers through diverse cooking techniques like frying, braising, roasting, and tossing. Through immersive tasting experiences, audiences not only perceived the exceptional quality of U.S. red meat from ranch to table but also unlocked its flexible applications in family gatherings and culinary innovation. These dishes received high praise from industry experts and consumers alike.