BOD Meeting | International Meat Buyers And USMEF Members Wowed By Versatilit...

BOD Meeting

International Meat Buyers And USMEF Members Wowed By Versatility Of U.S. Meat Cuts

The versatility of U.S. meat cuts impressed international meat buyers and USMEF members attending the International Buyers Conference Thursday (May 25) at the USMEF Board of Directors meeting in Las Vegas, Nev.

“We demonstrated the opportunities that exist for cuts of U.S. pork and beef not typically sold in international markets,” said USMEF Senior Vice President, Export Services Paul Clayton. “Optimal cutting methods increase meat tenderness and preparation methods create favorable and tasty dishes.”

USMEF ASEAN Chef Sabrina Yin and Los Cabos Westin Resort and Spa Chef Jose Alonso cooked internationally diverse dishes using U.S. beef knuckle and U.S. pork butt.

“The knuckle is tender, versatile and easy for chefs to utilize in a variety of dishes,” said Yin while preparing her Spicy BBQ Steak recipe, featuring Asian chili sauce.

Alonso noted U.S. pork butt is also easy to work with and its marbling provides more flavor than other cuts. He prepared a pork sandwich made with axiote, a paste made from Mexican annatto seeds and innovatively used refried bean spread on the bread to give the sandwich an additional taste of Mexico.

Buyers and USMEF members who attended the product showcase, featuring products from U.S. meat suppliers, were able to taste the dishes prepared by the chefs.

BOD Meeting

International Meat Buyers And USMEF Members Wowed By Versatility Of U.S. Meat Cuts

The versatility of U.S. meat cuts impressed international meat buyers and USMEF members attending the International Buyers Conference Thursday (May 25) at the USMEF Board of Directors meeting in Las Vegas, Nev.

“We demonstrated the opportunities that exist for cuts of U.S. pork and beef not typically sold in international markets,” said USMEF Senior Vice President, Export Services Paul Clayton. “Optimal cutting methods increase meat tenderness and preparation methods create favorable and tasty dishes.”

USMEF ASEAN Chef Sabrina Yin and Los Cabos Westin Resort and Spa Chef Jose Alonso cooked internationally diverse dishes using U.S. beef knuckle and U.S. pork butt.

“The knuckle is tender, versatile and easy for chefs to utilize in a variety of dishes,” said Yin while preparing her Spicy BBQ Steak recipe, featuring Asian chili sauce.

Alonso noted U.S. pork butt is also easy to work with and its marbling provides more flavor than other cuts. He prepared a pork sandwich made with axiote, a paste made from Mexican annatto seeds and innovatively used refried bean spread on the bread to give the sandwich an additional taste of Mexico.

Buyers and USMEF members who attended the product showcase, featuring products from U.S. meat suppliers, were able to taste the dishes prepared by the chefs.