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Mexico
U.S. Red Meat Takes Center Stage At Expo Carnes Trade Show
The USMEF pavilion at the Expo Carnes tradeshow Feb. 22-24 in Monterrey was a popular spot as USMEF member companies reported strong interest and sales of U.S. red meat. USMEF also was asked by show organizers to conduct a tasting booth featuring U.S. red meat cooked in different cuisine styles.
“Expo Carnes was a great venue for USMEF members to showcase their products,” said Chad Russell, USMEF regional director of Mexico and the Dominican Republic. “U.S. red meat also received positive exposure at the tasting event, so the show was prominent for the industry.”
More than 250 meat companies exhibited products at the show, which was attended by meat packers, processors, producers, distributors and purveyors. Seventeen USMEF member companies featured their products at the USMEF pavilion. The show is organized by COMECARNE, the Mexican Meat Council, and is held every other year.
USMEF Mexico Marketing Manager Gerado Rodriguez invited chefs from four different culinary schools to prepare dishes in four different cuisines for the tasting event that COMECARNE requested. The chefs prepared four dishes with U.S. beef and pork for each of the following cuisines: Asian, Mexican, Mediterranean and Spanish. Two of the four dishes had to be low in calories to demonstrate how red meat can be included in a daily diet.
On the last day of the show, USMEF invited culinary representatives in the region to talk about trends in using meat in the hotel and restaurant industries. USMEF also distributed the recipes prepared by the chefs from the culinary schools.
Mexico
U.S. Red Meat Takes Center Stage At Expo Carnes Trade Show
The USMEF pavilion at the Expo Carnes tradeshow Feb. 22-24 in Monterrey was a popular spot as USMEF member companies reported strong interest and sales of U.S. red meat. USMEF also was asked by show organizers to conduct a tasting booth featuring U.S. red meat cooked in different cuisine styles.
“Expo Carnes was a great venue for USMEF members to showcase their products,” said Chad Russell, USMEF regional director of Mexico and the Dominican Republic. “U.S. red meat also received positive exposure at the tasting event, so the show was prominent for the industry.”
More than 250 meat companies exhibited products at the show, which was attended by meat packers, processors, producers, distributors and purveyors. Seventeen USMEF member companies featured their products at the USMEF pavilion. The show is organized by COMECARNE, the Mexican Meat Council, and is held every other year.
USMEF Mexico Marketing Manager Gerado Rodriguez invited chefs from four different culinary schools to prepare dishes in four different cuisines for the tasting event that COMECARNE requested. The chefs prepared four dishes with U.S. beef and pork for each of the following cuisines: Asian, Mexican, Mediterranean and Spanish. Two of the four dishes had to be low in calories to demonstrate how red meat can be included in a daily diet.
On the last day of the show, USMEF invited culinary representatives in the region to talk about trends in using meat in the hotel and restaurant industries. USMEF also distributed the recipes prepared by the chefs from the culinary schools.