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Advantage of Alternative U.S. Beef Cuts Presented to Peruvian Foodservice Sector

Highlighting alternative cuts for South America’s foodservice sector, USMEF partnered with a major importer and distributor in the region for a U.S. beef workshop in Lima, Peru. Held at San Ignacio de Loyola University and followed by a sold out U.S. beef “Grill Fest” at a popular Lima restaurant, the workshop was funded by the Beef Checkoff Program.

A USMEF workshop held for the foodservice sector in Peru featured alternative cuts of U.S. beef

A USMEF workshop held for the foodservice sector in Peru featured alternative cuts of U.S. beef

Inversiones Pecuarias Lurin (INPELSA), the largest U.S. beef importer in Peru and USMEF’s partner in the event, sent six of its employees to participate with 35 chefs and restaurant owners from Lima and Trujillo. INPELSA, which supplies both foodservice and retail channels, is also a major importer of the Certified Angus Beef ® brand.

Chef Peter Rosenberg presented on using alternative U.S. beef cuts to build profitable restaurant menus

Chef Peter Rosenberg presented on using alternative U.S. beef cuts to build profitable restaurant menus

During the U.S. beef workshop, chefs Nicolas Diaz and Peter Rosenberg explained how foodservice companies and restaurants in South America can improve profit margins by purchasing and serving alternative cuts of U.S. beef.

Chef Peter Rosenberg prepares U.S. beef and explains uses for a variety of cuts

Chef Peter Rosenberg prepares U.S. beef and explains uses for a variety of cuts

The presentation by Diaz was titled “Costs and Yields Handling for Beef in a Restaurant Kitchen,” while Rosenberg presented “Learning about New Beef Cuts and Alternatives for a Profitable Menu.”

U.S. beef brisket, ball tip, short ribs, top butt and sirloin flap were the cuts featured in the USMEF workshop. Following the presentations, participants tasted these items and discussed menu ideas.

“Our strategy was to share with chefs and restaurant decision-makers information about several U.S. beef cuts that are affordable and which also give them flexibility to use many different ways to make many different types of menu items,” said Jessica Julca, USMEF representative in South America. “They are more familiar with the higher-end cuts of U.S. beef. What we offered them was a look at many high-quality U.S. options that they likely do not know about, but are available in this market.”

The two-day Grill Fest at the JW Marriott La Vista restaurant offered a special buffet menu highlighting U.S. beef, including the Certified Angus Beef ® brand. brand cuts such as tomahawk, brisket, chuck roll and top butt.

The event was sold out, with 130 spots taken each day.