Wheres the beef in Taichung?
Words and photos by Vesper Stockwell Translated by Naomi Lai Beef: It’s what’s for dinner.” That was the ad slogan for a print, TV and radio campaign launched in 1992 in an effort to promote the benefits of beef for a healthy diet in the United States. Given the recent politicizing over US beef imports to Taiwan, it would seem this campaign might be needed more abroad. Although Taiwan is home to a local breed of cattle referred to as “Huang niu” (黃牛) or, literally, “Yellow Cattle”, due to limited pastureland and local production approximately 95% of Taiwan’s beef is imported, mostly from Australia, New Zealand, Canada and the United States. Of the numerous pure and hybrid breeds of cattle worldwide, notable beef cattle include Angus, Hereford, and Wagyu for their ability to fetch premium prices. This is particularly true for the highly-prized Kobe beef from the Wagyu breed of Hyogo Prefecture, Japan, where strict breeding tradition includes administering a high-energy feed, beer, and h
