Japanese Olympic Chefs Use US Beef

The Japanese Olympic Chef Team will use corn-fed United States beef, provided by the Beef Checkoff, in their main dish at the International Exhibition of Culinary Art 2012. According to the team captain Miura, "Corn and soybean-fed U.S. beef is tender, tasty and juicy with just the right amount of marbling. It is a perfect match for our main dish (U.S. beef fillet wrapped in burdock and veal-base mousse). The slow-roasting of U.S. beef brings out the beautiful balance in cherry red color as well as marbling and its taste." The teams have 61/2 hours to prepare their dishes and serve them to 110 people who have purchased tickets in advance. “It is an honor for U.S. beef to be featured by Japan’s national team in this worldwide competition,” said Takemichi Yamashoji, USMEF-Japan senior marketing director. “Japan is the home of world-class Kobe beef, but the chefs felt that U.S. beef is the right choice for this event.”