Articles Tagged with ''usmef''

Foodservice buyers in Japan are seeking new ideas to cap rising input costs.

Grill promotion is proving effective at introducing new cuts of U.S. beef and pork.

Industry seizes opportunity to differentiate grain-fed U.S. beef and pork as top quality during one of the world’s largest food trade shows.

USMEF efforts to promote and differentiate U.S. pork quality with the Korean trade and consumers are accelerating.

April beef exports are below the very large totals posted a year ago.

Former House Agriculture Committee chairman shares his insights on how to make international trade a higher priority in the next Farm Bill.

USMEF president and CEO sees opportunities for U.S. pork industry, given the sharp decline in European pork production.

USMEF partners with Cedicarnes to provide education and training for its end-user clients in foodservice on the versatility and quality attributes of U.S. pork loin.

Twenty importers and 61 butcher shop outlets in 11 cities now participate in the program with many more on a growing waitlist.

Foodservice is rebounding and importers are working aggressively with restaurant customers to meet changing demand from consumers.