Working to reach both consumers and foodservice professionals in Guatemala, USMEF organized a barbecue challenge and conducted a U.S. pork and beef seminar for staff at a popular meat-themed restaurant. The February activities were funded by the National Pork Board and the Beef Checkoff Program.
The objective of the barbecue challenge was to provide participants information about the advantages of U.S. pork and beef, along with advice on red meat handling and optimal cold chain system management. Fourteen teams competed, grilling U.S. pork baby back ribs and U.S. beef tri-tip for a variety of dishes, including roasted tri-tip marinated with cocoa and pork ribs in whiskey barbecue sauce.
The goal of the U.S. pork and beef seminar was to give servers, grillers and chefs at Don Emiliano, a popular restaurant in Guatemala City, information about handling and preparing U.S. pork and beef. Seventeen employees of the restaurant took part in the seminar, which was led by USMEF consultant Saul Bueso.
“Don Emiliano has U.S. beef ribeye, striploin and coulotte on its menu, but they want to incorporate pork cuts, such as baby back ribs and tenderloin,” said Bueso.