Mexico | U.S. Visits Offer Perspectives On Meat Trade And New Cut Preparatio...

Mexico

U.S. Visits Offer Perspectives On Meat Trade And New Cut Preparations

Two teams from Mexico were in the United States in late September – a media team learned about factors like ethanol production that impact meat trade and a foodservice team was introduced to new meat cuts and ideal preparation methods. These visits increase U.S. red meat utilization in addition to gaining new proponents of U.S. products through education.

USMEF-Mexico staff accompanied journalists from the main Mexican financial newspapers and magazines on a four-day trip starting at the Chicago Board of Trade where they learned about corn prices and the relationship and impact they have on meat prices. They toured an ethanol production plant and also learned more about the impact of ethanol production on red meat trade from USMEF Manager, Research and Analysis Erin Daley.

Chef Susan Goss talked about how corn impacts the flavor and texture of U.S. red meat. The team also sampled U.S. meat dishes during their trip to connect the information they learned with the end products.

The journalists asked the speakers many questions and found the trip informative and worthwhile, according to USMEF Mexico Consumer and Communication Manager Laura Garcia, who traveled with the team.

“This visit brought attention to factors affecting U.S. red meat production and clarified the differentiation between U.S. meats and competing products,” said Garcia. “The journalists appreciated the U.S. industry’s transparency and information. We anticipate meaningful stories in their publications as a result.”

Also meaningful was 15 chefs from the Caribbean and Mexico in the United States for seven days to learn about new U.S. beef and pork cuts and optimal preparation methods in using the cuts. The chefs, all winners in last year’s USMEF Chef Competition, competed to be invited on the trip by submitting a recipe for a U.S. meat dish currently on their menu. The recipes were judged by USMEF on creativity, appeal and marketability. Winners then prepared their dishes at the Johnson and Wales Culinary School in Denver during the trip to initiate an information exchange among the chef team and also with U.S. culinary students and experts. USMEF will develop a book featuring each dish to help market the latest culinary trends using U.S. red meat to other chefs in the region.

The team learned about the latest innovations in U.S. beef and pork cuts from USMEF Assistant Director, Export Services Kevin Smith, who introduced underutilized items such as U.S. beef chuck eye roll and bottom round in addition to higher-end items like strip loin rib eye filets. Smith offered new ides for several U.S. pork cuts such as shoulder, bone-in loin, belly and leg.

This type of training encourages chefs to try new or underutilized cuts and creatively utilize them to create exciting culinary dishes.

Mexico

U.S. Visits Offer Perspectives On Meat Trade And New Cut Preparations

Two teams from Mexico were in the United States in late September – a media team learned about factors like ethanol production that impact meat trade and a foodservice team was introduced to new meat cuts and ideal preparation methods. These visits increase U.S. red meat utilization in addition to gaining new proponents of U.S. products through education.

USMEF-Mexico staff accompanied journalists from the main Mexican financial newspapers and magazines on a four-day trip starting at the Chicago Board of Trade where they learned about corn prices and the relationship and impact they have on meat prices. They toured an ethanol production plant and also learned more about the impact of ethanol production on red meat trade from USMEF Manager, Research and Analysis Erin Daley.

Chef Susan Goss talked about how corn impacts the flavor and texture of U.S. red meat. The team also sampled U.S. meat dishes during their trip to connect the information they learned with the end products.

The journalists asked the speakers many questions and found the trip informative and worthwhile, according to USMEF Mexico Consumer and Communication Manager Laura Garcia, who traveled with the team.

“This visit brought attention to factors affecting U.S. red meat production and clarified the differentiation between U.S. meats and competing products,” said Garcia. “The journalists appreciated the U.S. industry’s transparency and information. We anticipate meaningful stories in their publications as a result.”

Also meaningful was 15 chefs from the Caribbean and Mexico in the United States for seven days to learn about new U.S. beef and pork cuts and optimal preparation methods in using the cuts. The chefs, all winners in last year’s USMEF Chef Competition, competed to be invited on the trip by submitting a recipe for a U.S. meat dish currently on their menu. The recipes were judged by USMEF on creativity, appeal and marketability. Winners then prepared their dishes at the Johnson and Wales Culinary School in Denver during the trip to initiate an information exchange among the chef team and also with U.S. culinary students and experts. USMEF will develop a book featuring each dish to help market the latest culinary trends using U.S. red meat to other chefs in the region.

The team learned about the latest innovations in U.S. beef and pork cuts from USMEF Assistant Director, Export Services Kevin Smith, who introduced underutilized items such as U.S. beef chuck eye roll and bottom round in addition to higher-end items like strip loin rib eye filets. Smith offered new ides for several U.S. pork cuts such as shoulder, bone-in loin, belly and leg.

This type of training encourages chefs to try new or underutilized cuts and creatively utilize them to create exciting culinary dishes.