Mexico | In-store Seminars Provide Consumers Inside Story Of U.S. Meat | Las...

Mexico

In-store Seminars Provide Consumers Inside Story Of U.S. Meat

Last summer USMEF cooked things up at Sam’s Club warehouse stores in Mexico with “Cocinando ando” or “cooking” seminars. These events helped introduce customers to U.S. pork and had them cook and taste it in the store.

The program was so successful in educating consumers how to select and prepare U.S. pork cuts that USMEF is adding U.S. beef information to the seminar and extending its outreach to 30 Comercial Mexicana retail stores in Mexico City this month and 30 Gigante outlets in January and February.

“Such outreach educational activities strengthen ties with supermarket personnel and increase demand for U.S. meat with consumers,” said USMEF Regional Director, Mexico and the Dominican Republic Chad Russell.

USMEF works with the meat department manager of each store to invite 40 consumers to the event and to have the necessary items on hand for the seminar, which is advertised as “Myths and Realities of U.S. Meat.”

USMEF Chef Ricardo Ornelas first introduces the advantages of U.S. meat, such as its high quality, superior flavor and safety. He talks about refrigeration of fresh meat in addition to freezing and defrosting meat safely. Ornelas then identifies a variety of dishes that can be prepared with the U.S. meat cuts customers can purchase at the store.

Ornelas asks the group questions based on the information he has presented and chooses three customers who answer the questions correctly to help cook dishes with U.S. pork and beef. The cooks and customers who watched the cooking demonstration can taste the dishes once they are prepared.

These seminars provide consumers information they can use to increase their success when buying and cooking with U.S. meat.

Mexico

In-store Seminars Provide Consumers Inside Story Of U.S. Meat

Last summer USMEF cooked things up at Sam’s Club warehouse stores in Mexico with “Cocinando ando” or “cooking” seminars. These events helped introduce customers to U.S. pork and had them cook and taste it in the store.

The program was so successful in educating consumers how to select and prepare U.S. pork cuts that USMEF is adding U.S. beef information to the seminar and extending its outreach to 30 Comercial Mexicana retail stores in Mexico City this month and 30 Gigante outlets in January and February.

“Such outreach educational activities strengthen ties with supermarket personnel and increase demand for U.S. meat with consumers,” said USMEF Regional Director, Mexico and the Dominican Republic Chad Russell.

USMEF works with the meat department manager of each store to invite 40 consumers to the event and to have the necessary items on hand for the seminar, which is advertised as “Myths and Realities of U.S. Meat.”

USMEF Chef Ricardo Ornelas first introduces the advantages of U.S. meat, such as its high quality, superior flavor and safety. He talks about refrigeration of fresh meat in addition to freezing and defrosting meat safely. Ornelas then identifies a variety of dishes that can be prepared with the U.S. meat cuts customers can purchase at the store.

Ornelas asks the group questions based on the information he has presented and chooses three customers who answer the questions correctly to help cook dishes with U.S. pork and beef. The cooks and customers who watched the cooking demonstration can taste the dishes once they are prepared.

These seminars provide consumers information they can use to increase their success when buying and cooking with U.S. meat.