USMEF Statement on Developments at G-20 Summit


Source: U.S. Meat Export Federation (USMEF)

Dec 3, 2018


At the G-20 summit in Buenos Aires, Argentina, the U.S.-Mexico-Canada Agreement (USMCA) was signed and the White House announced that the U.S. and China will enter negotiations on several key trade issues, including agricultural trade.


U.S. Meat Export Federation (USMEF) President and CEO Dan Halstrom issued the following statement:


USMEF supports the Trump administration’s efforts to finalize the USMCA and to continue seeking resolution of the metal tariffs dispute with Mexico and Canada, which resulted in retaliatory duties on U.S. pork and beef. U.S. meat exports have also become entangled in trade disputes with China, so it is encouraging to see the U.S. and China return to the negotiating table. Global demand for U.S. red meat is very strong, but exports cannot reach their full potential until the retaliatory duties imposed by Mexico, China and Canada are removed.



The U.S. Meat Export Federation ( is the trade association responsible for developing international markets for the U.S. red meat industry. It is funded by USDA; the beef, pork, lamb, corn and soybean checkoff programs, as well as its members representing nine industry sectors: beef/veal producing & feeding, pork producing & feeding, lamb producing & feeding, packing & processing, purveying & trading, oilseeds producing, feedgrains producing, farm organizations and supply & service organizations.


For more information, contact Joe Schuele at


USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.



Central America seminars quash myths about cooking pork

The ultimate goal is for the staff to go back to work and share information about U.S. pork, how to handle it and how to cook it properly.


Source: U.S. Meat Export Federation (USMEF)

via National Hog Farmer - Nov 30, 2018


The U.S. Meat Export Federation descended upon Central America recently, to debunk some myths about cooking pork and to educate the hotel, restaurant and institutional sector on the quality and versatility of U.S. pork. Funded by the National Pork Board, the cooking seminars were conducted in Panama and Honduras and covered the attributes and advantages of U.S. pork, as well as the proper storage and handling of specific cuts.


“We realize how important it is for the staff of hotels and restaurants to be familiar with the various cuts of U.S. pork and how to prepare and cook each cut properly,” says Lucia Ruano, USMEF representative in Central America and the Dominican Republic. “There are a lot of myths and misunderstandings about how to cook pork across the region, so this was an opportunity to demonstrate how to bring out the great flavor of U.S. pork. We invited kitchen managers and purchasing managers, along with other decision-makers for these HRI companies.”


In Panama, more than 50 employees of the Proserv, Pretelt and Monte Azul foodservice companies participated in the seminar.


“The ultimate goal is for these people to go back to work and share information about U.S. pork – how to handle it and how to cook it properly,” says Ruano. “Each of these companies has been working in the market for 15 to 20 years, offering services to hotels, restaurants and related businesses, so the seminar attendees represented a lot of experience in the HRI industry.”


USMEF consultant Saul Bueso opened each seminar with an overview of the U.S. pork industry, explaining...