Mexico | Promotional Contest Now A Matter Of Prestige For Chefs | For USMEF, ...

Mexico

Promotional Contest Now A Matter Of Prestige For Chefs

For USMEF, the 5th Annual U.S. Meat Export Federation Mexican and Caribbean Chef Contest is a promotional tool to position U.S. red meat products in the Mexican and Caribbean markets, but for the 300 or more chefs who entered last week’s event, it has become a much-anticipated competition with an ever-increasing importance and prestige for the winners and the entrants. USMEF uses the contest to spread its message of quality, nutrition and meat-safety far beyond the number of chefs who enter, since only those chefs who feature U.S. meat products in their restaurants are eligible. The chefs submitted three of their favorite recipes — one for U.S. beef, one for U.S. pork and one for U.S. lamb. Their recipes had to use readily available ingredients and cooking styles that could be easily repeated in home kitchens. Three of the winning Mexican chefs won with a U.S. beef sirloin cut – the tri-tip – promoted by USMEF as a little-used cut domestically that can be sold more profitably in export markets. A U.S. pork loin was cooked in a variety of mouth-watering ways by five of the chefs.

For more details of the Chef Contest, read the online USMEF news release.

Mexico

Promotional Contest Now A Matter Of Prestige For Chefs

For USMEF, the 5th Annual U.S. Meat Export Federation Mexican and Caribbean Chef Contest is a promotional tool to position U.S. red meat products in the Mexican and Caribbean markets, but for the 300 or more chefs who entered last week’s event, it has become a much-anticipated competition with an ever-increasing importance and prestige for the winners and the entrants. USMEF uses the contest to spread its message of quality, nutrition and meat-safety far beyond the number of chefs who enter, since only those chefs who feature U.S. meat products in their restaurants are eligible. The chefs submitted three of their favorite recipes — one for U.S. beef, one for U.S. pork and one for U.S. lamb. Their recipes had to use readily available ingredients and cooking styles that could be easily repeated in home kitchens. Three of the winning Mexican chefs won with a U.S. beef sirloin cut – the tri-tip – promoted by USMEF as a little-used cut domestically that can be sold more profitably in export markets. A U.S. pork loin was cooked in a variety of mouth-watering ways by five of the chefs.

For more details of the Chef Contest, read the online USMEF news release.