U.S. red meat showcased at culinary training camp in the Philippines

New culinary applications for U.S. beef, pork and lamb were demonstrated to customers and sales staff of three Philippine importers.

1 Min Read

The foodservice sector has begun its recovery in the Philippines and importers are working to rebuild trade with end-user customers. To get U.S. red meat top-of-mind in this process, the U.S. Meat Export Federation resurrected a well-regarded training program established prior to the pandemic.

"Importers are looking for ways to build business back with their customers after the pandemic," says Dave Rentoria, USMEF Philippines representative. "This training program is geared toward demonstrating how they can do that with U.S. beef, pork and lamb."

USMEF conducted a two-day seminar near Manila for 35 attendees, including key staff of the three importers and selected end-user customers in foodservice and retail. The sessions began with presentations about U.S. production practices, grading and food safety systems of the beef, pork and lamb industries. Product attributes were highlighted and quality comparisons made between grain-fed and grass-fed product.

USMEF provided cutting demonstrations and reviewed numerous culinary applications for several cuts, including top blade, bone-in short ribs and Prime chuck roll, boneless Boston butt and bone-in pork loin, and American lamb riblets. Cooking demonstrations and sample tastings followed each session.

USMEF concluded the program with information and ideas for how USMEF can support promotional efforts for U.S. red meat. Funding support for the training program was provided by the Beef Checkoff Program, the National Pork Board and USDA's Market Access Program.

Source: USMEF, which is solely responsible for the information provided, and wholly owns the information. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset. 

Subscribe to Our Newsletters
National Hog Farmer is the source for hog production, management and market news

You May Also Like