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Mexico

New Marketing Strategies Employed In Latest USMEF Seminars

Two new marketing strategies were utilized during recent USMEF seminars in Monterrey to encourage new uses for U.S. beef and pork.

To expand use of U.S. beef round, USMEF conducted a seminar Aug. 29 for Vigar Carnes, a U.S. meat distributor in northeast Mexico. USMEF Chef Salvador Sevilla presented information on the quality attributes of U.S. beef, focusing on the round and inside skirt. This is in line with a recent NCBA and USMEF effort to utilize the round and chuck-eye roll to gain more profit and utilization from these traditionally low-end cuts.

These cuts can be cost effective for distributors to have in stock. Understanding how to cut and cook the meat to produce a tender and tasty end product is essential to sell these cuts to foodservice and retail outlets. As part of the seminar, participants had to trim each cut, determine weight and final price and then cook the meat.

In efforts to increase U.S. red meat exports to Mexico, USMEF aims to expand into the catering industry, which is a big sector due to the large number of workers fed daily by caterers. USMEF held a seminar Aug. 30 for Central de Carnes, a large distributor that services the catering industry.

“These types of seminars help build new demand for U.S. beef and pork,” said Chad Russell, USMEF regional director of Mexico and the Dominican Republic. “They also place our products into new segments, such as Mexico’s large catering sector”.

USMEF featured new U.S. pork cuts put into production last year and identified how they can be prepared profitably for on-the-go meals. USMEF also presented information on U.S. pork quality attributes and the latest foodservice trends. USMEF is developing a U.S. pork manual to highlight cuts specifically for the catering industry.

Mexico

New Marketing Strategies Employed In Latest USMEF Seminars

Two new marketing strategies were utilized during recent USMEF seminars in Monterrey to encourage new uses for U.S. beef and pork.

To expand use of U.S. beef round, USMEF conducted a seminar Aug. 29 for Vigar Carnes, a U.S. meat distributor in northeast Mexico. USMEF Chef Salvador Sevilla presented information on the quality attributes of U.S. beef, focusing on the round and inside skirt. This is in line with a recent NCBA and USMEF effort to utilize the round and chuck-eye roll to gain more profit and utilization from these traditionally low-end cuts.

These cuts can be cost effective for distributors to have in stock. Understanding how to cut and cook the meat to produce a tender and tasty end product is essential to sell these cuts to foodservice and retail outlets. As part of the seminar, participants had to trim each cut, determine weight and final price and then cook the meat.

In efforts to increase U.S. red meat exports to Mexico, USMEF aims to expand into the catering industry, which is a big sector due to the large number of workers fed daily by caterers. USMEF held a seminar Aug. 30 for Central de Carnes, a large distributor that services the catering industry.

“These types of seminars help build new demand for U.S. beef and pork,” said Chad Russell, USMEF regional director of Mexico and the Dominican Republic. “They also place our products into new segments, such as Mexico’s large catering sector”.

USMEF featured new U.S. pork cuts put into production last year and identified how they can be prepared profitably for on-the-go meals. USMEF also presented information on U.S. pork quality attributes and the latest foodservice trends. USMEF is developing a U.S. pork manual to highlight cuts specifically for the catering industry.