Mexico | Butcher Contest Promotes Creativity And Innovation | A recent contes...

Mexico

Butcher Contest Promotes Creativity And Innovation

A recent contest encouraged meat butchers in Mexico to develop new cuts of U.S. red meat in an effort to promote creativity by innovating new products that appeal to local consumers.

To participate in the contest, butchers had to pass a certified test and receive a Butcher Certification from USMEF. Butchers had to submit a new U.S. meat cut, a cooking method and a suggested name and retail price. Nearly 85 entries were submitted during the contest period, June 1 – Aug. 30, and judges selected five winners in each U.S. beef and pork categories.

“USMEF is building win-win relationships with retail chains, their employees and their consumers,” said Chad Russell, USMEF regional director of Mexico and Dominican Republic. “These programs improve employee knowledge, which in better meat handling conditions that guarantee high quality products for consumers.”

Contest winners were announced at an awards ceremony Sept. 28. Winners presented their new cuts and demonstrated the suggested preparation. Media from 20 newspapers and magazines covered the event and interviewed the butchers, who appreciated the attention the contest gave to their craft.

“The butcher certification program and this contest are two USMEF strategies that are perceived by Mexicans as social responsibility programs, which are very important in this culture,” said Russell.

Consumers will see the new cuts in retail stores this month. Special packaging, including suggested preparation steps, will help draw consumer attention to the new cuts. Mexico Retail Market Manager Gustavo Castano organized this first butcher contest. Due to its success, he looks forward to conducting the contest again year after next since this contest rotates with the USMEF Chef Competition.

Mexico

Butcher Contest Promotes Creativity And Innovation

A recent contest encouraged meat butchers in Mexico to develop new cuts of U.S. red meat in an effort to promote creativity by innovating new products that appeal to local consumers.

To participate in the contest, butchers had to pass a certified test and receive a Butcher Certification from USMEF. Butchers had to submit a new U.S. meat cut, a cooking method and a suggested name and retail price. Nearly 85 entries were submitted during the contest period, June 1 – Aug. 30, and judges selected five winners in each U.S. beef and pork categories.

“USMEF is building win-win relationships with retail chains, their employees and their consumers,” said Chad Russell, USMEF regional director of Mexico and Dominican Republic. “These programs improve employee knowledge, which in better meat handling conditions that guarantee high quality products for consumers.”

Contest winners were announced at an awards ceremony Sept. 28. Winners presented their new cuts and demonstrated the suggested preparation. Media from 20 newspapers and magazines covered the event and interviewed the butchers, who appreciated the attention the contest gave to their craft.

“The butcher certification program and this contest are two USMEF strategies that are perceived by Mexicans as social responsibility programs, which are very important in this culture,” said Russell.

Consumers will see the new cuts in retail stores this month. Special packaging, including suggested preparation steps, will help draw consumer attention to the new cuts. Mexico Retail Market Manager Gustavo Castano organized this first butcher contest. Due to its success, he looks forward to conducting the contest again year after next since this contest rotates with the USMEF Chef Competition.