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 Canadian beef master chef class On January 27, 2026, the Canada Beef International Institute (CBII) Japan, in partnership with the Federal Meat Academy (FMA) and Chef Nakamine, hosted the Canadian Beef Master Chef class at the Hotel InterContinental Tokyo Bay, Japan. FMA is the only school offering high-level butchery education in Japan, and Chef Nakamine is a top-performing Executive Chef at the five-star InterContinental Tokyo Bay. He won third place in the 2001 Pierre-Té Tanger International Cooking Competition and received the French Agricultural Merit Chevalier in 2020. CBII Japan Senior Director Ichiro Kiyotomi delivered a presentation on the Canadian Beef Advantage. His presentation also included an overview of the programs and resources available to partners. An FMA instructor then presented a Canadian beef cutting demonstration, followed by a Canadian beef tasting session.   At the start of the tasting session, Chef Nakamine outlined the menu and discussed the characteristics of Canadian beef from a chef’s perspective. He used seven Canadian beef cuts to develop 15 Canadian beef menus for 60 guests, including 50 chefs. The popular menu included: Misuji and foie gras wrapped in pastry (Canada AAA flat iron) Braised beef belly, Provencal style (Canada Prime pastrami) Sautéed beef with condiments (Canada Prime outside skirt, Canada AAA flat iron, beef tongue) Beef tongue with radish in oyster sauce stew Beef caillette (Canada Prime chuck eye roll) Misuji Sushi (Canada AAA flat iron) The menu showcased the versatility of Canadian beef, and its use in both Japanese and Western cuisine.   The class provided the opportunity to gain in-depth knowledge and experience in the merchandising of Canadian beef, while also tasting high-quality Canadian beef served in a variety of menu items developed by a top chef. Watch a video of the event. Canadian beef spotlighted at Angus Park Specialty Meat Stores From January 16-24, 2026, Angus Park, a premium meat retailer operating more than 20 outlets nationwide in South Korea, conducted a nine-day in-store campaign highlighting Canadian frozen beef selections. Featured items included tenderloin, bone-in short ribs, bone-in chuck short ribs, and a ready-to-cook bulgogi made from tenderloin side muscle. All Angus Park locations are managed by Sunwoo Fresh, Korea’s largest importer of Canadian beef. With backing from CBII Korea, tasting events were organized at six flagship stores, giving over 5,000 shoppers the opportunity to sample and discover the superior quality and rich flavour profile of Canadian beef. Angus Park presents Canadian beef promotions once or twice a year, aiming to strengthen brand recognition among consumers while driving sales by showcasing the product’s tenderness and taste. Following the impressive sales performance and favourable customer responses, Angus Park has confirmed its intention to launch another Canadian beef promotional campaign later in 2026.   Back to main page ICHIRO KIYOTOMI Senior Director, Market Development, Japan/South Korea TAKAKO TOYAMA Senior Manager, Operations, Japan YG SHIN Marketing Coordinator, South Korea

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