US Meat Export Federation wraps up 'US Meat Daddies Cooking Camp'

The US Meat Export Federation said Monday it had wrapped up its "US Meat Daddies Cooking Camp."

The event was held Sunday at a Texas barbecue camping venue in Hwaseong, Gyeonggi Province. It was designed to help fathers and their children build bonds and create lasting memories through hands-on cooking experiences using US beef and pork.

The federation partnered with "Weekend Daddies Club," a fatherhood parenting community, to recruit about 60 fathers and children between the ages of 4 and 7. Applications exceeded six times the available spots within a single day of registration opening.

Participants joined culinary researcher Ryu Tae-im to make meatball skewers and mini burgers using US beef and pork. Ryu introduced the flavor profiles and nutritional benefits of US meat throughout the cooking session.

After the cooking class, attendees enjoyed a barbecue spread alongside the dishes they had prepared. The federation served a full barbecue table featuring USDA Prime-grade tomahawk steak and chuck flap, along with slow-smoked US pork neck and samgyeopsal.

A range of activities for fathers and children rounded out the day — a "flip the board" game modeled on grilling meat, a US meat true-or-false quiz, and badge and keycap crafting. A prize draw was also held, with giveaways including Outback Steakhouse dining vouchers and Black Angus beef sets.

"We will continue to offer diverse hands-on experiences and useful information so that consumers can become more familiar with US meat in their everyday lives," said Park Jun-il, Korea director of the US Meat Export Federation.