15 June 2011

New Zealand grass-fed beef is winning fans in Taiwan following a star turn at one of Taichung’s most prestigious hotels.

Its popularity with guests and diners at the Tempus during the month-long New Zealand Beef Festival has secured it a long run into the future.

The Beef + Lamb New Zealand-sponsored promotion turned the spotlight on four steak dishes designed to showcase four different cuts – all of which will now make a permanent appearance on the hotel’s restaurant menu.

They are: braised short ribs with escargot in red wine; pan-seared black pepper oyster blade steak with green papaya and walnut vinaigrette; sous-vide tenderloin with sabayon and wild mushroom sauce; and, cube roll steak with crab sauce and potato puree.

The verdict from diners? “We love New Zealand grass-fed beef.”

The festival gained extensive television and newspaper coverage, all focusing on the benefits of the New Zealand product, while hotel management agreed its pure and natural characters fit the demands of Tempus guests and the trend towards foods that are low fat, low cholesterol, and low in calories.

Beef + Lamb New Zealand said the favourable response was very encouraging, showing New Zealand grass-fed beef is competitive in the high-end steak market in Taichung City.

Images: Two of the beef dishes which took centre stage during the promotion, winning New Zealand beef more fans in Taiwan

ENDS

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