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Mexico

USMEF Developing Meat Food Safety And Handling Information Book

Many consumers in Mexico believe that U.S. red meat is not fresh or safe to eat due to product transportation time. This contributes to reluctance among distributors, foodservice operators and retailers to regularly feature U.S. beef and pork and to expand the number of cuts they offer.

To counter this reluctance and to turn around consumer misperceptions regarding the freshness and safety of U.S. red meat, USMEF is developing an information booklet on red meat food safety and correct handling procedures that initially will be supplied to more than 60 sellers of U.S. red meat.

“This pilot initiative will cement relationships with commercial partners by supplying information to help them sell U.S. beef and pork,” said USMEF Regional Director, Mexico and the Dominican Republic Chad Russell. “As consumers get accurate information from their butchers, who are people they trust, it will promote confidence in the freshness and wholesomeness of U.S. red meat products.”

USMEF held a breakfast meeting in Monterrey Aug. 17 to present this project to USMEF members, who showed great interest. This tool can facilitate correct handling and consumer marketing of U.S. red meat products, which also will benefit members by potentially increasing sales to this important market.

Mexico

USMEF Developing Meat Food Safety And Handling Information Book

Many consumers in Mexico believe that U.S. red meat is not fresh or safe to eat due to product transportation time. This contributes to reluctance among distributors, foodservice operators and retailers to regularly feature U.S. beef and pork and to expand the number of cuts they offer.

To counter this reluctance and to turn around consumer misperceptions regarding the freshness and safety of U.S. red meat, USMEF is developing an information booklet on red meat food safety and correct handling procedures that initially will be supplied to more than 60 sellers of U.S. red meat.

“This pilot initiative will cement relationships with commercial partners by supplying information to help them sell U.S. beef and pork,” said USMEF Regional Director, Mexico and the Dominican Republic Chad Russell. “As consumers get accurate information from their butchers, who are people they trust, it will promote confidence in the freshness and wholesomeness of U.S. red meat products.”

USMEF held a breakfast meeting in Monterrey Aug. 17 to present this project to USMEF members, who showed great interest. This tool can facilitate correct handling and consumer marketing of U.S. red meat products, which also will benefit members by potentially increasing sales to this important market.