U.S. Pork, Beef Exports Both at Record-Setting Pace to Dominican Republic

U.S. pork exports to Dominican Republic from Jan.-Aug. 2026 increased 23% by volume and 22% in value over year-ago, reaching $212.3 million. U.S. beef exports grew 19% by volume and 37% by value from Jan.-Aug., reaching $121.8 million.

As the top tourist destination in the Caribbean and the seventh-largest export market for U.S. red meat, the Dominican Republic (DR) offers untapped growth potential for U.S. beef and pork. What distinguishes the DR, says Lucia Ruano, USMEF’s representative for Central America/DR, is its combination of a pork-centered local food culture and a tourism-driven hospitality market.

For U.S. pork, Ruano sees market potential in everyday retail consumption and expanded foodservice applications. Pork is deeply rooted in Dominican food culture, which provides a foundation for promoting a variety of cuts and preparation methods. Foodservice also offers opportunities to expand pork beyond familiar preparations.

“In recent hotel assessments, we identified potential for greater variety in breakfast offerings, efficient applications for high-volume buffets, and differentiated pork dishes in specialty restaurants,” says Ruano.

For U.S. beef, premium hotels, specialty restaurants and upscale retail are promising. Recent meetings in foodservice confirmed buyers’ different needs: Some prioritize premium dining experiences while others need consistent quality within strict portion-cost targets.

“This environment creates opportunities for Choice and Prime beef, and especially alternative cuts that deliver an attractive eating experience at a workable cost,” adds Ruano.