USMEF celebrates 50th anniversary and 35 years of Korea office operations

Approximately 450 industry representatives gathered at Bonelli Garden in Seoul on the 28th to celebrate the 50th anniversary of the U.S. Meat Export Federation. The event highlighted recent milestones, including the opening of the Korean market to American beef processed products and the first shipment of American ground meat to Korea this year.

The U.S. Meat Export Federation (USMEF) held the ‘2026 USMEF Partners Day’ at Bonelli Garden in Seocho-gu, Seoul, on the 28th to celebrate its 50th anniversary and the 35th anniversary of its Korea office by sharing achievements with stakeholders from the domestic meat and food service industries. Approximately 450 industry representatives attended the event, where they experienced menus utilizing American beef and pork while reflecting on the cooperative relationship built between the federation and the industry. Beyond a simple commemorative ceremony, the event served as a meaningful opportunity to review the market direction and the scope of utilization for American meat.

The event began with a video introducing the federation's past 50 years and a congratulatory video from Dan Halstrom, President and CEO of the U.S. Meat Export Federation. Kelly Stange, Agricultural Counselor at the U.S. Embassy in Korea, stated, “Over the past 50 years, the U.S. Meat Export Federation has contributed to the development of the agricultural cooperation relationship between Korea and the U.S. by connecting American producers and exporters with meat and food service industry partners in Korea. In particular, the opening of the Korean market to American beef processed products this year and the first shipment of American ground meat to Korea are meaningful achievements achieved through close cooperation between both governments and the industry.”

Park Jun-il, Director of the U.S. Meat Export Federation Korea office, explained the growth process of American meat in the Korean market and future marketing directions. “American beef has moved beyond trust in safety to being a product chosen for its excellent quality, and American pork has established itself as a product chosen based on consumer preference rather than just a substitute for domestic meat,” Park said. He added, “Through the recently launched ‘US Premier’ brand, we will promote the differentiated value unique to American meat and further increase consumer preference.”

Various menus utilizing American beef and pork were prepared at the venue. FRANK BURGER presented burgers using American ground meat, which became available for import this year, while Texas Roadhouse provided steak, ribs, and bacon potato soup. Locos BBQ served brisket and spare ribs prepared with the low-and-slow cooking method. In a specially arranged Prime Beef Zone, dishes using American beef cuts such as skirt steak, chuck flap tail, and tenderloin were introduced, and Korean pork menus such as boiled pork with sirloin topping and beef pancakes with sirloin were also provided.

A tasting booth, operated with support from the California Wine Institute, offered four types of California wine. Activities such as an AI photo zone, rodeo games, cornhole games, and keycap making experiences were also held to facilitate interaction among attendees. A congratulatory performance by singer Baek Ji-young and a lucky draw followed. Yang Ji-hye, Vice President of the Asia-Pacific region for the U.S. Meat Export Federation, said, “The driving force behind the growth and development of the U.S. Meat Export Federation over the past 50 years has always been our industry partners who have been with us. Based on the trust and cooperation built over the past half-century, we will continue to discover new values for American meat and create greater opportunities for growth together with our partners.”

Read the original (Korean)