“Presenting a vision for the future of the U.S. meat market” ... U.S. Meat Export Federation shares partnership achievements on its 50th anniversary

[Financial News] The U.S. Meat Export Federation has created a forum in Seoul to share its collaborative achievements with industry partners as it marks its 50th anniversary.
According to industry sources on the 28th, the U.S. Meat Export Federation successfully held its 2026 USMEF Partners Day on the 22nd at Bonelli Garden in Seocho-gu, Seoul, to celebrate its 50th anniversary.
The event was organized to express gratitude to representatives of South Korea’s meat and food-service industries and share the collaborative achievements built over the years, marking the 50th anniversary of the U.S. Meat Export Federation and the 35th anniversary of the establishment of its South Korea office.
About 450 representatives from South Korea’s meat and food-service industries attended, sampled a variety of dishes made with U.S. beef and pork, and had time to connect while reflecting on the meaning of the partnership.
The event featured a video titled “50 Years of Excellence,” looking back on the U.S. Meat Export Federation’s past 50 years, as well as a congratulatory video from Dan Halstrom, the Federation’s president and chief executive officer (CEO).
A variety of dishes made with U.S. beef and pork were served, drawing the attendees’ attention. Frank Burger introduced a burger made with U.S. ground beef, which became eligible for import this year, showcasing new possibilities for using U.S. beef. Texas Roadhouse served steak, ribs, bacon potato soup and other dishes, highlighting the rich flavor of U.S. meat.
Park Jun-il, head of the U.S. Meat Export Federation’s South Korea office, said, “U.S. pork has established itself not as a substitute for domestic meat, but as a product consumers choose according to their preferences.” He added, “Through the recently launched US Premier brand, we will promote the distinctive value of U.S. meat and continue to increase consumer preference for it.”

[email protected] Kim Seo-yeon Reporter