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US Pork, Beef Promoted During First-Ever Seminar in Puebla

02 May 2018

MEXICO - For the first time ever, USMEF organized a US pork and beef cutting and cooking seminar in Puebla, the fourth largest metropolitan area in Mexico and one that is well-known for its culinary traditions. The seminar at the Instituto Culinario de Mexico was funded by the Pork Checkoff and the Beef Checkoff Program.

Distributors, foodservice companies and processing facilities from in and around Puebla sent representatives to participate in the day-long event. It was designed to promote US pork and beef through product education and sharing information on how to purchase various cuts of US red meat.

A brief video of the seminar can be found online.

"It is important to reach out to existing customers and potential new customers to keep them informed about the range of US pork and beef cuts available to them," explained Gerardo Rodriguez, USMEF marketing director for Mexico, Central America and the Dominican Republic.

"This seminar was part of our effort to expand the promotion of US red meat throughout Mexico. The professionals we invited are key decision-makers in the food industry."


USMEF Chef German Navarrete (left) and consultant Luis Pachuca present an interactive US pork and beef cutting and cooking demonstration in Puebla, Mexico [Photo: USMEF]

USMEF chef German Navarrete and consultant Luis Pachuca presented interactive cutting and cooking seminars using US pork and beef, suggesting new options for preparing and cooking various dishes. 

Chef Navarrete’s culinary suggestions included US pork belly pancetta and slow-cooked US beef brisket, which participants had an opportunity to sample.

As a bonus, Navarrete prepared a dish with US beef liver and apricot sauce.

Pachuca provided an overview of the US pork and beef industries and showed participants how to cut US pork loin chops that were cooked by Navarrete.

"Participants really enjoyed the medium rare pork loin prepared by Chef German," said Mr Rodriguez.

"Many said it was something new for them and that they would pass along the cooking method to their clients."

Mr Pachuca explained to participants how to derive US beef value cuts like baseball-cut strip steaks and cap sirloin steaks from the top sirloin.

He also demonstrated how to get other value cuts from the chuck roll, such as Denver steaks, chuck roll country-style ribs and Delmonico steaks.

TheCattleSite News Desk

Top image via Shutterstock



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