Activities in Mexico’s Largest Cities Promote Quality of US Red Meat


The Cattle Site

06 May 2019


MEXICO - Sharing the quality, value and availability of US beef, pork and lamb with retail and foodservice professionals, USMEF recently participated in three activities in major cities across Mexico.


Each funded by the USDA Market Access Program (MAP), the Beef Checkoff Program and the National Pork Board, the activities featured demonstrations and tastings of dishes made with US red meat.


Casual Dining Event in Monterrey


USMEF and Sigma Foodservice, a global food company with 11 brands in 18 different countries, partnered to host a casual dining event in Monterrey focused on "comfort foods" designed to attract consumers in the area.


"Our goal is to expand the US red meat business in and around Monterrey and create loyalty among Sigma’s hotel restaurant and institutional (HRI) clients who regularly purchase US products," explained Elena Gonzalez, USMEF HRI manager in Mexico.


"Casual dining is a rising trend in the region, and we were able to share ideas for dishes that use various US beef and pork cuts."


Ms Gonzalez and USMEF Corporative Chef German Navarrete greeted participants and visitors at the USMEF booth and answered questions about the preparation and cooking of US beef and pork.


USMEF staff also attended a dinner for Sigma’s clients where US beef dishes were served and tasting samples handed out.


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