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.
Cutting and Cooking U.S. Beef in Panama
Three cutting and cooking seminars attended by 50 Panamanian buyers and foodservice company representatives were designed to promote alternative U.S. beef cuts and funded by the Beef Checkoff Program. Panama has the highest per capita income in the region, and the U.S.-Panama FTA represents increased export opportunities for both top-graded cuts and variety meats, making it an important market in Central America.
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
- U.S. Beef in Romania (October)
- Beef Master Classes in Baltics (September)
- Barbecue at Japanese Supermarket Show (September)
- Restaurateurs Gather in Lyon (August)
- Beef Tongue at FoodEx (August)
- Consumers in Hiroshima (July)