Underutilized US beef, pork cuts gain traction in Mexico
Export federation showcases a range of US pork and beef variety meats to 150 foodservice customers in three different events.
US Meat Export Federation promotes US pork and beef variety meats to 150 foodservice customers of three importer/distributors in Aguascalientes, Mexico.
Photo courtesy of USMEF
Underutilized US cuts and variety meats are gaining strategic importance as the US Meat Export Federation continues to expand into new markets and channels throughout Mexico. In Aguascalientes ‒ a central Mexican city known for its vibrant cantina scene and casual dining culture ‒ USMEF recently showcased a range of US pork and beef variety meats to 150 foodservice customers in three different events, positioning these items as innovative additions to local menus.
"We developed special recipes for several variety meat items and shared cost and pricing estimates for each item,” said Rigoberto Treviño, USMEF Mexico trade manager. “We provided tasting samples and demonstrated how each product could be promoted and presented to their customers.”
The featured variety meat items included pork jowl, pork tongue, pork stomach, pork snout, pork brains, beef sweetbreads and beef small intestines.
Funding support was provided by the National Pork Board, the Beef Checkoff Program and USDA’s Market Access Program.
Source: US Meat Export Federation
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