United States | New U.S. Pork Cuts Offer New International Market Opportunit...

United States

New U.S. Pork Cuts Offer New International Market Opportunities

Four new versatile U.S. pork cuts could open new opportunities worldwide and result in additional value, U.S. packers learned last Thursday and Friday (July 27-28) in a seminar at Iowa State University sponsored in part by USMEF and the National Pork Board.

The seminar helped share results of a checkoff-funded pork muscle profiling study that identified four new cuts: pork breast, petite tender, cap steak and pocket roast that could add value to the carcass and add fresh ideas to market U.S. pork in international markets.

Chef Debra Sardinha-Metiviere prepared each cut into a different ethnic dish so participants could see the flexibility in cookery and taste the tenderness and flavor of the cuts.

For example, cap steak is moderately tender and is great for Mexican soft tacos, while petite tender is perfect in Japanese seven-spice pork.

USMEF international staff members from Europe, Taiwan, Russia, Mexico and the Caribbean were available to provide insight and perspective on international merchandising and marketing options.

The study also included chemical research on sensory qualities like tenderness, flavor and juiciness and was conducted by Iowa State University, University of Wisconsin and Michigan State University.

United States

New U.S. Pork Cuts Offer New International Market Opportunities

Four new versatile U.S. pork cuts could open new opportunities worldwide and result in additional value, U.S. packers learned last Thursday and Friday (July 27-28) in a seminar at Iowa State University sponsored in part by USMEF and the National Pork Board.

The seminar helped share results of a checkoff-funded pork muscle profiling study that identified four new cuts: pork breast, petite tender, cap steak and pocket roast that could add value to the carcass and add fresh ideas to market U.S. pork in international markets.

Chef Debra Sardinha-Metiviere prepared each cut into a different ethnic dish so participants could see the flexibility in cookery and taste the tenderness and flavor of the cuts.

For example, cap steak is moderately tender and is great for Mexican soft tacos, while petite tender is perfect in Japanese seven-spice pork.

USMEF international staff members from Europe, Taiwan, Russia, Mexico and the Caribbean were available to provide insight and perspective on international merchandising and marketing options.

The study also included chemical research on sensory qualities like tenderness, flavor and juiciness and was conducted by Iowa State University, University of Wisconsin and Michigan State University.