The U.S. Meat Export Federation (USMEF), along with the Wyoming Beef Council, hosted a tour in early June to help a team of journalists from Japan learn about U.S. cattle production, how beef is presented at the retail level and how beef is prepared and served in American restaurants. As part of the visit, the magazine editors and photographers toured King Ranch near Cheyenne, Wyo., and the Y6 Ranch of Cattlemen’s Beef Board member Irv Petch near Meriden, Wyo.
The Japanese guest
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