Meat buyers representing retailers and importers in Chile met with USMEF staff in Denver this week as part of a U.S. visit designed to provide them with a better understanding of the U.S. red meat industry.
The group, which specifically requested time with USMEF, previously made stops in North Dakota, where they received cutting trainings and demonstrations at North Dakota State University.
With various supply challenges and global competition for specific cuts, one key goal of the Chilean team was to identify and learn more about underutilized cuts of U.S. beef and pork for their clients. Travis Arp, USMEF manager of technical services, discussed specific cuts of U.S. beef and pork and detailed the attributes and qualities of each cut. Greg Hanes, USMEF assistant vice president of international marketing, provided a briefing on the U.S. beef and pork industries, an overview of USMEF’s role in the export of meat, and discussed some specific activities that could help boost their sales.