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NZ beef on menu in Japan and Korea

25/06/2012 10:00:00 AM
MSN NZ
Christchurch chef Darren Wright
Christchurch chef Darren Wright

A Christchurch chef has been promoting New Zealand grass-fed beef to an international audience.

Darren Wright cooked a range of beef dishes at a number of events in Korea and Japan including beef ravioli made from short-ribs, beef tortellini and tenderloin steaks.

John Hundleby, from Beef + Lamb New Zealand said the company worked on behalf of farmers to introduce overseas consumers to New Zealand grass-fed beef and then to develop a preference for it.

“Working with chefs and encouraging them to use our product is an important part of getting more Japanese and Korean people to eat New Zealand beef," he said.

"Influential media also have a valuable role to play in highlighting the health benefits of grass-fed beef that make it lower in fat and higher in Omega-3s than grain-fed beef.

“Since Korean and Japanese people are far more familiar with the cooking qualities of grain-fed beef which is more common in the two markets, a highlight at these events is always the demonstration of how to cook a good grass-fed beef steak."

Japan is New Zealand’s number two beef export market by value, worth $230.7million, while Korea is the country’s’s number three export beef market by value, worth $203.1 million.

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