US beef and pork took center stage during a recent trade promotional event in the Caribbean nation of Trinidad and Tobago. The US Meat Export Federation partnered with the USDA Foreign Agricultural Service and the US Embassy in Port of Spain, the nation’s capital, for a meat cutting demonstration and tasting reception. Local chefs, restaurateurs and influencers experienced premium US food products such as beef and pork at the reception.

Kaylee Greiner, manager of retail and foodservice engagement for the Texas Beef Council, joined USMEF Caribbean Representative Elizabeth Wunderlich and Latin America Representative Homero Recio for a cutting demonstration and presentation about practices that impact the safety and quality of red meat. Featured beef cuts included ribeye, sirloin, tomahawk and short rib. Innovative ways to prepare American pork were highlighted, featuring Boston butt and blade end rib cuts.

“We stressed the versatility that high-quality cuts of US beef and pork offer chefs,” said Wunderlich. “We talked about how certain cuts can be used in a wide range of culinary applications, from grilling and roasting, to stir-frying and slow cooking. Which we then demonstrated for guests at the reception.”

A variety of US beef and pork dishes with Caribbean-influenced flavors were featured at the tasting reception, including coffee-rubbed flank steak and Boston butt Geera pork cubes.

Funding support was provided by Texas Beef Council, the Beef Checkoff Program, the National Pork Board and USDA’s Regional Agricultural Program.

Source: US Meat Export Federation