Mexico foodservice team studies US production, quality
US Meat Export Federation works closely with importers to introduce new cuts and products to their customers.
James MacDonald describes feed rations at the research feedlot of the University of Nebraska’s Eastern Nebraska Research, Extension and Education Center.
The US Meat Export Federation works closely with importers to introduce new cuts and products to their customers. Often, it is education that makes the difference. Seeing is believing, and after customers experience how US beef and pork are produced, they are more receptive to trial purchases of new product.
USMEF led a team of 10 foodservice buyers from Mexico to see how US food safety methods, grain-feeding regimens and processing practices contribute to a high-quality product. Team members were also treated to restaurant meals that included a variety of US beef and pork cuts.
The trade team was made possible with funding support from Nebraska Soybean Board, the Beef Checkoff Program and the National Pork Board.
Source: US Meat Export Federation
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