Training Chefs From Mexico
Mexico is U.S. beef’s largest export market by volume. The beef checkoff strategy for the region includes capitalizing on established relationships with the trade to demonstrate to decision makers in the growing Hotel, Restaurant and Institutional (HRI) sector the consistency and superior quality of U.S. beef products. Attendees will also learn how to convey the positive attributes of U.S. beef to their customers. A team of chefs from Mexico and the Dominican Republic attended training sessions in Texas where they learned about cooking trends and how to get the most out of a half-carcass.
Event in Lebanon Spotlights Advantages of U.S. Beef
Beef checkoff-funded events in the Middle East, such as a recent training seminar for chefs in Beirut, are a response to the need felt by upper-end restaurants for cost efficiency that doesn’t compromise taste and quality. The message to attendees, including media was that alternative U.S. beef cuts are the answer. Understanding underutilized U.S. beef cuts and the internal marbling aspect of U.S. beef encourages purchases. The seminar showed chefs and buyers how various muscle cuts, when prepared using the proper cooking techniques, can be profitable and delicious additions to their menus.
www.usmef.org offers reports on the activities of the U.S. Meat Export Federation, including many beef checkoff programs managed by the organization, and offers extensive information about international meat trade.
For a report of latest market trends, click here.
Foreign Marketing - Archive
- Detailing Japanese Needs from U.S. Beef (January)
- Beef Checkoff Barbecue Events (November)
- Beef Checkoff Seminar in Taiwan (November)
- US Beef in Oman (July)
- Cutting Up with Taiwanese Chefs (July)
- Taking Texas to Taiwan (March)
- U.S. Beef Prospects in Africa (March)