CATTLE RAISERS COMMUNITY
with a group of restaurant owners and restaurant association leaders interested in barbecue. The Texas team made presen-
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32 The Cattleman February 2015
tations to some of the groups. Mc- Donald spoke about cattle feeding, while Brown spoke about ranch- ing. Bagley explained the history of Texas barbecue and how to properly prepare Texas beef. In Hong Kong, the group met
private sector entrepreneurs inter- ested in promoting and marketing a Texas beef image, and Maxim Group Restaurant, one of the largest restaurant conglomerates in Hong Kong and East Asia. In both Japan and Hong Kong, the group met with the agricultural attaché at the U.S. embassies and toured supermar- kets merchandising U.S., Australian and local beef. U.S. embassy staff assists American exporters by pro- viding market research, trade leads, business matching and promotion through various trade promotion programs. The group also traveled to Shen-
zhen, China, across the border from Hong Kong, to tour Hai Ji Xing, one of the largest cold storage facilities involved in beef merchandising in Southern China. Shenzhen is con- sidered one of the world’s fastest growing cities, with Chinese citi- zens and foreign nationals invest- ing more than $30 billion in foreign investments. “The opportunity to travel to
China and Japan, to immerse our- selves in their culture and learn more about their specifi c beef pref- erences, was an invaluable and unforgettable experience,” McDon- ald said. “It was also an honor to share the story of American beef with leaders of their countries and to see how excited they are about the product we work hard to produce.”
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