Supporting Sustainable Farming with Delicious USA 2021

The Delicious USA festival is back for its third year from July 1 to July 31, 2021! A range of diverse restaurants across Hong Kong will showcase creative dishes using the finest U.S. ingredients. We’ll be announcing the full list of participating restaurants soon but first, we’d like to tell you a bit about the incredible farmers and producers who work tirelessly to provide us with high-quality, sustainable foodstuffs.
If there’s one ingredient that the U.S. is undoubtedly renowned for it is beef. The United States is the world’s largest beef producer as well as one of the world’s top beef exporters thanks to its large number of premium cattle farms.


As one of the world’s top producers and exporters of animal products, it is of the utmost importance that these products are farmed in the most sustainable way possible. Responsible U.S. farmers and producers take this task seriously. As we work towards a greener future together, Delicious USA connects its chefs and restaurants to the finest farms and producers in the United States. Here’s what you need to know about American cattle farms, their products, and where to taste American Beef during Delicious USA 2021.

American Beef

With its expansive area, it’s no wonder that the U.S. houses ideal land to raise cattle sustainably. There are more than 800,000 cattle operations (most of them family operations) throughout the United States, with some cattle being raised in each of the 50 U.S. states. As many parts of the U.S. are not green throughout the year, most cattle alternate between a grass-fed and grain-fed diet. Grass-fed beef is generally leaner, but it takes longer to produce, is more expensive, and grass-fed cows produce more methane. This mix of grass-fed and grain-fed is one of the reasons why the U.S. has one of lowest beef greenhouse gas emissions intensities: 10 – 50 times lower than other parts of the world! Using efficient cattle farming practices – based on scientific advancements in beef cattle genetics and nutrition – American farmers produce more beef using fewer cattle.

Beyond U.S. farmers’ commitment to reducing the environmental impact of production, the U.S. beef they produce is sought-after worldwide because of its incredible taste, tenderness, nutritional value and diversity of grades and cuts. Delicious 2021 will feature an exciting selection of beef cuts including Brisket, Beef Short Ribs, American Wagyu and a range of Prime and dry-aged steak cuts. Here’s where you can sample all these amazing meaty treats this summer:

Brisket 

Previously thought of as a useless cut of meat ground up for stews or used as animal feed, brisket gained popularity when, in the 1950s, German butchers in Texas put the meat over low, indirect heat for hours, creating that famous oh-so-tender texture renowned today… Today, brisket is a complex and beloved choice for smoky Texas BBQ. Get your fill of brisket during Delicious 2021 at these restaurants:

    • Smoke & Barrel: 200g All-American Brisket
    • The Roundhouse Taproom: U.S. Beef Brisket (Quarter Pound)
    • Café Renaissance: Texas Beef Brisket
    • HENRY: Seven Pepper Beef Brisket

Beef Short Ribs

American Wagyu was first produced by Snake River Farms in the late 1980s when they imported two black and two red Wagyu bulls to the United States as seed stock for the USA’s first herd. Through a commitment to and investment in quality genetics, and care through the supply chain, Snake River Farms has been able to consistently improve their sustainable cattle-raising practices to create an exceptional combination of the buttery marbling that Wagyu is famous for with the intense, meaty flavor of American Beef. Indulge in this extraordinary beef this summer at two participating Delicious USA 2021 restaurants:

  • Smoke & Barrel: Smoked Beef Short Rib 
  • Seoul Recipe: Galbi and Galbi Jjim
  • Kelly’s Cape Bop: L.A. Kalbi with Pistacho Bibimbop

American Wagyu

American Wagyu was first produced by Snake River Farms in the late 1980s when two black and red Wagyu bulls each were exported to the United States as seed stock for the USA’s first herd. Through a commitment to genetics and scientific research, Snake River Farms has been able to consistently improve their sustainable cattle-raising practices to create an exceptional combination of the buttery marbling that Wagyu is known for with the intense meaty flavor of American Beef. Indulge in this extraordinary beef this summer at two participating Delicious USA 2021 restaurants:

    • POEM: Wagyu Short Ribs
    • Holt’s Café: Wok Fried Flat Rice Noodles with Wagyu Beef

Prime Beef

There are three USDA grade shields used to describe U.S. beef: Prime, Choice, and Select. The USDA-grade shields are highly regarded as symbols of safe, high-quality American beef. Prime is the highest quality of beef available and is defined as beef with slightly abundant marbling. Prime beef is suited for dry-heat cooking methods such as broiling, roasting, or grilling. Many restaurants have opted to highlight Prime Beef for the Delicious USA. Explore the different cuts of Prime Beef at these participating restaurants:

    • Westwood Carvery: Slow Roasted USDA Prime Rib
    • Grand Hyatt Steakhouse: USDA Prime Tenderloin 6oz
    • Oyster & Wine Bar at Sheraton Hong Kong: 60 days dry-aged U.S. Prime Natural Angus Beef Bone-in Ribeye and Bone-in Sirloin
    • Lawry’s: Roasted Prime Rib of Beef au jus
    • Morton’s The Steakhouse: 60 Days Dry-Aged Prime Bone-in Ribeye (22oz)

To find out more about Delicious USA participating restaurants, promotions and more, be sure to sign up to our mailing list.

Are you a chef who’s interested in participating in the Delicious USA festival? Or would you like to learn more about U.S. produce? Send us an email!

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