USMEF Chef Competition Rewards Use Of U.S. Meat

Suggested Lead: The seventh annual U.S. Meat Export Federation (USMEF) Chef Competition held yesterday (Aug. 3) in Mexico City showcases the versatility of U.S. meat and also rewards chefs from the Caribbean and Mexico who use U.S. meat in their menus.

USMEF Caribbean Consultant Liz Wunderlich (wonder-LICK), who encourages Carribbean chefs to use U.S. meat cuts and compete in the competition, explains.

Cut #1 :38 – “We will continue… …unique for our business.”

Wunderlich says the competition sparks creativity among chefs and encourages the use of specific meat cuts each year, which become mainstays on restaurant menus.

Cut #2 :18 – “I am watching… …going to make money.”

The contest is moving to a two-year format and so USMEF is exploring different alternatives in the off years to encourage past winners to continue utilizing U.S. meat.

Cut #3 :24 – “We will be moving… …down the road.”

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 –