Mexico’s Foodservice Sector Shows Strong Interest in USMEF Value Cut Seminars ...
Mexico’s Foodservice Sector Shows Strong Interest in USMEF Value Cut Seminars
Mexico’s hotel/restaurant/institutional (HRI) sector faces a difficult situation due to a deep economic downturn that was exacerbated by the H1N1 influenza crisis earlier this year. In response, USMEF-Mexico is educating key importers and distributors and their customers about alternative U.S. beef and pork cuts, and emphasizing how these items can help them maintain and grow business in tough economic times.
USMEF’s Opus One Seminars are designed to increase sales of U.S. beef and pork value cuts in the region. The effort began with two Beef Checkoff and Pork Checkoff-funded seminars in late 2008 — one in Mexico City and one in Monterrey. The need for the seminars has intensified, however, during the region’s prolonged economic slump. So far in 2009, USMEF has held three seminars in Mexico City and one in the Dominican Republic.
Dr. Adam Tittor performs a cutting demonstration at a recent Opus One Seminar in Mexico
At the most recent seminars, Dr. Antonio Mata and Dr. Adam Tittor presented alternative U.S. beef and pork cuts to the audience, using a cutting demonstration to show how they were developed. Beef cuts presented included the flat iron, petite tender and ranch cut, while pork cuts demonstrated included back ribs and riblets.
More than 100 people attended each Opus One Seminar - the audience mainly consisted of foodservice customers of Mexico’s most active importers and distributors of high quality U.S. beef and pork. Attendees also represented different HRI sectors, including kitchen managers, purchasers, food and beverage managers, and distribution staff who oversee receiving and handling of U.S. meat products.
“This is an excellent way to introduce our foodservice customers to viable red meat cuts that will help them respond more effectively to this difficult business climate,” said Chad Russell, USMEF regional director for Mexico and the Dominican Republic. “As consumers limit their restaurant expenditures and tourists cut back on travel, it is vital that we support our longtime customers with new product offerings and menu presentations that will help them weather this economic storm.”
Mexico is currently the largest foreign market for U.S. beef and beef variety meat, importing 128,875 metric tons (284.1 million pounds) valued at more than $419 million through the first five months of the year. The Dominican Republic imported 1,173 metric tons (2.6 million pounds) of U.S. beef and beef variety meat worth nearly $6 million from January through May.
Mexico has also been the largest volume market for U.S. pork and pork variety meat in 2009, with imports through May of 211,391 metric tons (466 million pounds) valued at $315 million. The Dominican Republic imported 9,203 metric tons (20.3 million pounds) of U.S. pork and pork variety meat worth $16.6 million in the same period.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
Mexico’s Foodservice Sector Shows Strong Interest in USMEF Value Cut Seminars
Mexico’s hotel/restaurant/institutional (HRI) sector faces a difficult situation due to a deep economic downturn that was exacerbated by the H1N1 influenza crisis earlier this year. In response, USMEF-Mexico is educating key importers and distributors and their customers about alternative U.S. beef and pork cuts, and emphasizing how these items can help them maintain and grow business in tough economic times.
USMEF’s Opus One Seminars are designed to increase sales of U.S. beef and pork value cuts in the region. The effort began with two Beef Checkoff and Pork Checkoff-funded seminars in late 2008 — one in Mexico City and one in Monterrey. The need for the seminars has intensified, however, during the region’s prolonged economic slump. So far in 2009, USMEF has held three seminars in Mexico City and one in the Dominican Republic.
Dr. Adam Tittor performs a cutting demonstration at a recent Opus One Seminar in Mexico
At the most recent seminars, Dr. Antonio Mata and Dr. Adam Tittor presented alternative U.S. beef and pork cuts to the audience, using a cutting demonstration to show how they were developed. Beef cuts presented included the flat iron, petite tender and ranch cut, while pork cuts demonstrated included back ribs and riblets.
More than 100 people attended each Opus One Seminar - the audience mainly consisted of foodservice customers of Mexico’s most active importers and distributors of high quality U.S. beef and pork. Attendees also represented different HRI sectors, including kitchen managers, purchasers, food and beverage managers, and distribution staff who oversee receiving and handling of U.S. meat products.
“This is an excellent way to introduce our foodservice customers to viable red meat cuts that will help them respond more effectively to this difficult business climate,” said Chad Russell, USMEF regional director for Mexico and the Dominican Republic. “As consumers limit their restaurant expenditures and tourists cut back on travel, it is vital that we support our longtime customers with new product offerings and menu presentations that will help them weather this economic storm.”
Mexico is currently the largest foreign market for U.S. beef and beef variety meat, importing 128,875 metric tons (284.1 million pounds) valued at more than $419 million through the first five months of the year. The Dominican Republic imported 1,173 metric tons (2.6 million pounds) of U.S. beef and beef variety meat worth nearly $6 million from January through May.
Mexico has also been the largest volume market for U.S. pork and pork variety meat in 2009, with imports through May of 211,391 metric tons (466 million pounds) valued at $315 million. The Dominican Republic imported 9,203 metric tons (20.3 million pounds) of U.S. pork and pork variety meat worth $16.6 million in the same period.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.