Producer Leaders Explore Opportunities for U.S. Red Meat in Japan

U.S. producers and other agricultural leaders were in Japan last week as USMEF's Heartland Team studied the market and explored opportunities for U.S. red meat. In addition to meetings with U.S. Embassy officials and representatives from the Japanese trade, team members visited a wagyu farm, processing operations, a culinary school and made several foodservice and retail visits.

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Bob Ruth, pork producer from Pennsylvania and past president of the National Pork Board, talks with an instructor at Musashino Culinary school in Tokyo.

USMEF Japan Director Satoshi Kato and Marketing Director Tatsuru Kasatani lead the team on a tour of a beef tongue processing facility in Sendai.