Foodservice Team from Mexico Studies U.S. Production, Quality

USMEF works closely with importers to introduce new cuts and products to their customers. Often, it is education that makes the difference. Seeing is believing, and after customers experience how U.S. beef and pork is produced, they are more receptive to trial purchases of new product.

USMEF led a team of 10 foodservice buyers from Mexico to see how U.S.  food safety methods, grain-feeding regimens and processing practices contribute to a top-quality product. Team members were also treated to restaurant meals that included a variety of U.S. beef and pork cuts.

The trade team was made possible with funding support from Nebraska Soybean Board, the Beef Checkoff Program and the National Pork Board.