USMEF, Texas Beef Council Host Caribbean Barbecue Chefs
USMEF, Texas Beef Council Host Caribbean Barbecue Chefs
Despite facing a downturn in tourism and a very challenging economic environment, the Caribbean region continues to shine as a destination for U.S. beef and pork exports. From January through July, beef plus beef variety meat exports to the region increased 10 percent in volume and 6 percent in value over the same period last year, while pork exports surged 42 percent in volume and 35 percent in value.
To capitalize on this positive momentum, USMEF recently partnered with the Texas Beef Council (TBC) and the Beef Checkoff Program to host a team of nine Caribbean chefs for an educational tour to better familiarize them with U.S. beef production and with barbecue cuisine that utilizes U.S. beef. Support from the Pork Checkoff Program also allowed the chefs to enjoy an educational seminar on alternative cuts of U.S. pork.
“The islands have been impacted in varying degrees, but they are all feeling the pinch of the economic downturn,” said USMEF Caribbean representative Elizabeth Wunderlich. “The hotel/restaurant/institutional (HRI) sector in this region needs to accommodate customers that still want a quality dining experience but may be on a tighter budget than in the past. This makes for a great opportunity to introduce a wider range of beef and pork cuts into the region, which is one of the primary goals of this event.”
The week began with a “Beef 101” seminar at the West Texas A&M University meat laboratory in Amarillo, where Dr. Ty Lawrence provided a demonstration on carcass evaluation and fabrication of beef value cuts. This was followed by an up-close look at cattle production at the Heritage Feeders feedlot near Happy, Texas. The group also toured the cow/calf operation at the Johnson Cattle Company, where they enjoyed a barbecue chuckwagon dinner. The following day, the chefs toured the Tyson beef processing plant in Amarillo and enjoyed lunch at Dyer’s Bar B Que, where they were served beef cuts from both the brisket and the shoulder clod.
“One of our guests, Chef Alex Yates of the British Virgin Islands, was so impressed with the beef served at Dyer’s that he placed an order for his restaurant right there on the spot,” Wunderlich said.
Tom Perini of Perini Ranch Steakhouse and Catering
instructs chefs from the Caribbean region on the art of Texas barbecue
The group then traveled to Austin for an all-day seminar with the TBC. Sessions included a focus on the attributes of Texas beef with Tom Perini of Perini Ranch Steakhouse and Catering and TBC Beef Quality Manager Jason Bagley. They also provided barbecue pit training and culinary demonstrations using the brisket as well as alternative cuts such as the top sirloin butt, bottom sirloin tri-tip and flap, clod heart, chuck roll, short ribs and skirt steak. Perini also advised the chefs on preparation of a full barbecue menu, while Bagley and Wunderlich teamed up for a sensory evaluation session on the qualities and attributes that make U.S. beef stand out.
“Value cuts have been a major focus for the Beef Checkoff Program and the Texas Beef Council, as we try to enhance the value of the beef carcass,” Bagley said. “That is one thing we really try to emphasize with these international teams – how they can make their businesses more profitable by featuring these newer, underutilized cuts. And we not only like to show them what the cuts are and where they come from, but also bring in someone with expertise in seasoning, cooking and menu preparation so they can offer something new to their customers that the chef down the street doesn’t have.”
The group’s final day in Texas included a “Pork 101” session hosted by guest chefs Jeff Blank and Robert Rhoades at their famous Hudson’s on the Bend restaurant in Austin. Following a presentation on the sensory and palatability factors of U.S. pork, the chefs provided a “Beyond the Loin” demonstration using alternative cuts such as the picnic, sirloin, steamship leg, belly, Boston butt and St. Louis ribs.
“U.S. pork is really emerging as an affordable menu alternative for chefs in this region, which makes this event a particularly timely opportunity,” Wunderlich said. “But pork cuts like the crown roast and the belly are also very trendy with many chefs in the United States, and we feel we can extend that momentum to the Caribbean.”
# # #
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.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.
USMEF, Texas Beef Council Host Caribbean Barbecue Chefs
Despite facing a downturn in tourism and a very challenging economic environment, the Caribbean region continues to shine as a destination for U.S. beef and pork exports. From January through July, beef plus beef variety meat exports to the region increased 10 percent in volume and 6 percent in value over the same period last year, while pork exports surged 42 percent in volume and 35 percent in value.
To capitalize on this positive momentum, USMEF recently partnered with the Texas Beef Council (TBC) and the Beef Checkoff Program to host a team of nine Caribbean chefs for an educational tour to better familiarize them with U.S. beef production and with barbecue cuisine that utilizes U.S. beef. Support from the Pork Checkoff Program also allowed the chefs to enjoy an educational seminar on alternative cuts of U.S. pork.
“The islands have been impacted in varying degrees, but they are all feeling the pinch of the economic downturn,” said USMEF Caribbean representative Elizabeth Wunderlich. “The hotel/restaurant/institutional (HRI) sector in this region needs to accommodate customers that still want a quality dining experience but may be on a tighter budget than in the past. This makes for a great opportunity to introduce a wider range of beef and pork cuts into the region, which is one of the primary goals of this event.”
The week began with a “Beef 101” seminar at the West Texas A&M University meat laboratory in Amarillo, where Dr. Ty Lawrence provided a demonstration on carcass evaluation and fabrication of beef value cuts. This was followed by an up-close look at cattle production at the Heritage Feeders feedlot near Happy, Texas. The group also toured the cow/calf operation at the Johnson Cattle Company, where they enjoyed a barbecue chuckwagon dinner. The following day, the chefs toured the Tyson beef processing plant in Amarillo and enjoyed lunch at Dyer’s Bar B Que, where they were served beef cuts from both the brisket and the shoulder clod.
“One of our guests, Chef Alex Yates of the British Virgin Islands, was so impressed with the beef served at Dyer’s that he placed an order for his restaurant right there on the spot,” Wunderlich said.
Tom Perini of Perini Ranch Steakhouse and Catering
instructs chefs from the Caribbean region on the art of Texas barbecue
The group then traveled to Austin for an all-day seminar with the TBC. Sessions included a focus on the attributes of Texas beef with Tom Perini of Perini Ranch Steakhouse and Catering and TBC Beef Quality Manager Jason Bagley. They also provided barbecue pit training and culinary demonstrations using the brisket as well as alternative cuts such as the top sirloin butt, bottom sirloin tri-tip and flap, clod heart, chuck roll, short ribs and skirt steak. Perini also advised the chefs on preparation of a full barbecue menu, while Bagley and Wunderlich teamed up for a sensory evaluation session on the qualities and attributes that make U.S. beef stand out.
“Value cuts have been a major focus for the Beef Checkoff Program and the Texas Beef Council, as we try to enhance the value of the beef carcass,” Bagley said. “That is one thing we really try to emphasize with these international teams – how they can make their businesses more profitable by featuring these newer, underutilized cuts. And we not only like to show them what the cuts are and where they come from, but also bring in someone with expertise in seasoning, cooking and menu preparation so they can offer something new to their customers that the chef down the street doesn’t have.”
The group’s final day in Texas included a “Pork 101” session hosted by guest chefs Jeff Blank and Robert Rhoades at their famous Hudson’s on the Bend restaurant in Austin. Following a presentation on the sensory and palatability factors of U.S. pork, the chefs provided a “Beyond the Loin” demonstration using alternative cuts such as the picnic, sirloin, steamship leg, belly, Boston butt and St. Louis ribs.
“U.S. pork is really emerging as an affordable menu alternative for chefs in this region, which makes this event a particularly timely opportunity,” Wunderlich said. “But pork cuts like the crown roast and the belly are also very trendy with many chefs in the United States, and we feel we can extend that momentum to the Caribbean.”
# # #
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.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.