In a rare opportunity, international meat buyers saw the versatility of U.S.

In a rare opportunity, international meat buyers saw the versatility of U.S. beef and pork cuts prepared into flavorful international dishes Thursday (May 25) at the U.S. Meat Export Federation (USMEF) Board of Directors Meeting and International Buyers Conference in Las Vegas, Nev.

Representatives from Japan, Mexico, Hong Kong, South Korea, Taiwan, the Association of South-East Asian Nations (ASEAN), the European Union, Russia, Latin America and the Caribbean learned how U.S. beef and pork products can fit profitably into their operations.

“We demonstrated the opportunities that exist for cuts of U.S. pork and beef not typically sold in international markets,” said USMEF Senior Vice President, Export Services Paul Clayton. “Optimal cutting methods increase meat tenderness and preparation methods create favorable and tasty dishes.”

Kevin Smith, USMEF assistant director, export services, demonstrated different cutting techniques for U.S. beef knuckle and U.S. pork butt.

“The individual muscles have good tenderness,” Smith said. “By creating several different cuts, we are increasing the variety of uses of U.S. meat. Chefs are only bound by their imagination and creativity.”

The cuts produced were prepared in front of the audience by USMEF ASEAN Chef Sabrina Yin and Los Cabos West Resort and Spa Chef Jose Alonso.

“The knuckle is tender, versatile and easy for chefs to utilize in a variety of dishes,” said Yin while preparing her Spicy BBQ Steak recipe featuring Asian chili sauce.

Alonso noted U.S. pork butt is also easy to work with, and its marbling provides more flavor than other, more expensive pork cuts.

These cuts are affordable for restaurant and foodservice buyers while being versatile for chefs worldwide.

“An underutilized cut that is reasonable in price can be prepared in a variety of ways to appeal to a diverse range of international cuisines,” Clayton said.

Buyers attending the demonstration were impressed as they watched the chefs prepare the same cut into Asian and Mexican dishes.

“I did not realize how those cuts of U.S. beef and pork could be prepared easily into appetizing dishes,” said Cristobal Moreno, a food products company general manager from Chile. “The wonderful smells from the dishes prepared in front of us made me want to find out more about these cuts.”

A showcase featuring products from U.S. meat exporters capped off the day for international buyers by introducing them to U.S. meat suppliers who showed them products and answered questions.

“The cooking demonstration and the product showcase are great opportunities for international buyers to get answers to questions and really learn how to use U.S. beef and pork cuts in our home countries,” said Chris Albury, a member of the Caribbean buyer team attending the conference.

Buyers and USMEF members who attended the showcase also were able to taste the dishes prepared by the chefs. U.S. meat suppliers were able to connect with buyers they might not otherwise get the chance to do business with.

“Attending the product showcase has been especially beneficial for small U.S. meat companies since they can meet potential buyers from many countries without the expense or complications of international travel,” Clayton said.

The U.S. Meat Export Federation 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, lamb, corn, sorghum and soybean checkoff programs.

– USMEF –