Selling beef to Asia? Think meals, not cuts or kilos
For those selling beef into increasingly affluent Asian markets, the trick will be to think meals rather than cuts, says QAAFI’s Professor Mike Gidley, who heads the Centre for Food and Nutrition Sciences at UQ.
Professor Gidley said the opportunities for beef emerging from our northern neighbours are limitless, provided we understand the consumer. Finding the right combination of quality, convenience and cooking process will be the path to success. Professor Gidley was speaking at the recent Queensland Country Life Food Heroes Forum.