The dining experience in Santo Domingocan rival that of any growing cosmopoli...

The dining experience in Santo Domingo can rival that of any growing cosmopolitan area. To help restaurants gain a competitive advantage in the Dominican Republic’s capital city, the U.S. Meat Export Federation (USMEF) is conducting foodservice seminars and cooking demonstrations that highlight U.S. pork and beef benefits.

“Raising awareness and education among chefs and restaurant owners in the Dominican Republic about the safety and quality of U.S. meat is very important,” said Gilberto Lozano, USMEF Mexico director. “We feel that the seminars promote an inviting atmosphere and provoke a lot of beneficial discussions regarding U.S. meat.”

Local chefs and restaurant owners in Santo Domingo were invited to the seminars where they were provided with meat charts, educational brochures and information leaflets regarding U.S. pork and beef.

Videos were shown that focused on American meat traditions, foodservice operations and new U.S. meat product cuts. Quality, the U.S. grading system, handling and storage of chilled and frozen meat and general food safety issues were also discussed.

Salvador Sevilla, USMEF regional chef, gave participants an up close look at the beef shoulder clod and chuck flap, as well as pork baby back ribs, bacon and pork sausages, and prepared recipes featuring these cuts.

Other topics covered during the seminars related to beef and pork production, marbling benefits, European vs. tropical breeds and cooking methods.

“The seminar was very informative and I felt the participants learned a lot of new things about U.S. meat,” said Lozano. “Participants were clearly impressed with the quality of U.S. meat and expressed interest in trying it in their own establishments.”

Creating new market opportunities and establishing a taste and demand for U.S meat is vital in growing markets such as the Dominican Republic. USMEF believes that by holding these seminars it will generate respect and demand for U.S. pork and beef among local chefs and restaurant owners.

U.S. pork (including variety meat) exports to Dominican Republic in January were up 26 percent in volume at 287 metric tons (mt) compared to the same period of the previous year while U.S. beef (including variety meat) exports were up 9 percent at 76 mt.

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 –