2020/9/24  
Taiwan data reflects growing appetite for US beef (2020/09/15)
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  • 英文 English 
    Taiwan data reflects growing appetite for US beef (2020/09/15)

    Last month, President Tsai Ing-wen lifted import restrictions for U.S. pork and for beef from cattle over 30 months old. Although the pork policy ignited fierce controversy, the policy on cattle barely made a ripple. Import data shows that Taiwan's appetite for U.S. beef is strong and steadily growing. More than 80% of steakhouses and hotpot restaurants in Taiwan use U.S. beef, of the younger variety. Industry insiders expect the market to adjust smoothly to beef from older steers.

    A steak sizzles on the grill. Cooked to medium-rare, it’s tender and juicy.

    Meanwhile the soup is bubbling. Slices of beef are dipped in the hotpot a few times before being popped in the mouth. Whether it’s a hotpot restaurant or a steakhouse, Taiwanese diners love U.S. beef.

    And that’s reflected in import volumes. Imports first became legal in 2012. That year just 18,000 tons were imported. By 2017 it was more than 45,000 tons, and in 2019 it was up to 64,000 tons.

    Compared to widespread fears about the import of U.S. pork, the news that over 30-month-old beef will enter Taiwan has been greeted with nonchalance.

    Member of the public
    Southeast Asian countries have already been a testing ground for the U.S. for a long time, and there’s been no problem. So I think it’ll be fine.

    Lin Ting-wei
    Food business PR manager
    Taiwanese people are quite confident about American beef. It has a relatively high level of fat and even fat distribution, and its texture is more tender. More than 80% of steakhouses and hotpot restaurants use U.S. beef, so the Taiwanese are very accepting of it.

    Industry insiders stress that the texture of 30-month-old cattle should also be just as good as the younger variety.
    中文 Chinese  
    台灣人愛吃美牛 進口量逐年增加去年破6萬噸


    政府將開放30月齡以上的美牛進口,食藥署評估,30月齡以上,得狂牛病風險是「10億分之1」,安全無虞。相較於美豬,多數民眾對於美牛再度鬆綁,反應都很淡定,從數字上來看,台灣人真的很愛吃美國牛肉,從2012年開放以來,進口量逐年增加,去年更是吃掉6萬公噸。

    經過熟成的牛排,先在鐵板上煎的滋滋作響,在烤爐略烤到五分熟,肉質鮮嫩又多汁。

    還有這熱滾滾湯底,一片片牛肉下鍋,輕涮幾下,放進嘴裡入口即化,不管是到火鍋店還是牛排館,美國牛肉就是特別受歡迎!

    台灣人愛吃美牛,從進口量來看,2012年剛開放時,只有進口1萬8027公噸,到2017年突破4萬噸,去年更狂,全台吃掉6萬多公噸。

    相較於美豬的憂慮,多數台灣民眾對於美牛開放30個月齡以上進口,反應也很淡定。

    [[民眾]]
    “像東南亞的國家,其實他們已經成為美國的試驗場很久了,也都沒有問題,所以應該也還好吧。”

    [[餐飲集團公關經理 林庭薇]]
    “台灣人對美國牛的接受度都還滿高的,它的油脂分布會比較均勻一些,也會比較多一點,吃起來的口感也會比較軟嫩,不管是排餐館或是火鍋店,有百分之80以上都是用美國牛肉,所以其實台灣人非常能接受這塊。”

    餐飲業者也透露,30個月以上或以下,口感其實沒太大差別。
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