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Meat Handling Training Seminar Held in Peru

Peru was once a destination primarily reserved for U.S. beef livers and other variety meat. But with customers in Peru now seeking a much greater range of beef cuts, proper meat handling and cold chain practices have become more imperative.
Roky’s offers U.S. beef on the menu of more than 100 casual dining locations

Roky’s offers U.S. beef on the menu of more than 100 casual dining locations

With support from the Beef Checkoff Program and the USDA Market Access Program (MAP), USMEF-South America recently conducted a seminar on meat handling and cold chain procedures for the staff and clients of Peruvian importer Inversiones Pecuarias Lurin S.A. (INPELSA). Founded as a slaughterhouse in 1994, INPELSA quickly gained a reputation for its modern facilities and exemplary sanitary conditions. In the early 2000s, INPELSA began offering imported meat to its foodservice and supermarket clients.   One of INPELSA’s largest foodservice clients is Inversiones Rida, the parent company of the Roky’s and Rodizio restaurant chains. Roky’s operates 90 casual restaurants in Peru with an additional 27 run by franchisees, featuring U.S. beef knuckle on the steak menu. Six upscale Rodizio restaurants feature U.S. short ribs, tri-tip, sirloin cap and top sirloin.
Rodizio’s six restaurants in Peru feature U.S. sirloin and short ribs

Rodizio’s six restaurants in Peru feature U.S. sirloin and short ribs

USMEF-South America manager Jessica Julca and consultant Roxana Canepa conducted meat handling and cold chain training for about 20 chefs and kitchen staff supervisors from Roky’s and Rodizio, as well as key buyers from INPELSA. Also making an important contribution to the seminar was USMEF-Mexico corporate chef Max Covaliu, who helped prepare training materials and presentation content. In addition to a discussion of handling practices that ensure product safety and quality, participants were provided with an overview of the U.S. beef production system and details on the range of services provided by USMEF. “As we expand the presence of U.S. beef in the Peruvian market, it is important that we reach out to end users to help ensure that they are maximizing the value and quality of the product,” said Julca. “This training seminar was an excellent way to solidify our relationship with INPELSA and its foodservice clientele. The feedback was very positive, as the chefs and restaurant managers know this type of training will help their businesses grow.” Peru was the largest volume destination for U.S. beef exports in the Central and South America region in 2011, and second-largest in value. Exports (including variety meat) totaled 10,922 metric tons (about 24.1 million pounds) valued at more than $20 million – increases of 74 percent and 79 percent, respectively, over 2010.