Taiwan data reflects growing appetite for US beef (2020/09/15)
其它新聞 Other News   
  • China conducts night-time missile drills, launches rockets amid Han Kuang drills
  • US official takes question on China military harassment in phone briefing
  • Presidential Office releases historic footage of Lee Teng-hui ahead of memorial service
  • Expiration date looms for NT$250 agriculture voucher
  • Teams from 4 countries to coproduce Season 2 of ‘Embracing Taiwan’
  • Pain from Huawei ban to be short-lived for Taiwan suppliers: researcher
  • Study finds relation between car color and traffic accidents
  • Lost EasyCards line MRT coffers, but running lost and found service still loses money
  • Taiwan banks going bilingual ahead of schedule
  • Ice shop serves creative shaved ice in a garden
  • Hotel unveils mooncake merry-go-round for Mid-Autumn Festival
  • 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







    [[餐飲集團公關經理 林庭薇]]

    關於民視 常見問題 如何收看民視 意見信箱

    © 2009 FTV All Rights Reserved 版權所有‧盜用必究 Designed by FTV
    地址:244 新北市林口區信義路99號   觀服電話:(02)8601-8601 服務時間:週一至週日09:00-21:00   傳真:(02)8601-3955

    本網站使用 cookie 與其他技術為您提供更好的使用體驗, 請閱讀我們的的隱私權政策,通過使用我們的網站,表示您確認並同意我們的政策。