Barbecue Challenge, Wine Pairing Promote U.S. Red Meat in Guatemala

Educating consumers in Central America about the quality and versatility of U.S. pork and beef, USMEF conducted a pair of events in Guatemala promoting American-style dishes that match growing food trends in the region. Funded by the National Pork Board and the Beef Checkoff Program, the activities included U.S. red meat handling and cooking demonstrations, along with tastings of newly developed recipes during a barbecue competition.

Judges sample dishes made with U.S. pork and beef at the Entrepreneur Organization Barbecue Challenge in Guatemala, sponsored by USMEF

USMEF is a subcontractor of the Beef Checkoff and a contractor of the National Pork Board.

USMEF was a sponsor of the Entrepreneur Organization Barbecue Challenge, organized in partnership with High Cooking Culinary School – part of the Culinary Academy of the Americas (ACAM) – in Guatemala City. The competition consisted of a grilling competition between 11 teams preparing U.S. beef tri-tip and short ribs and U.S. porterhouse pork chops.

A short video of the Barbecue Challenge can be seen here.

Five well-known chefs form the region judged in the event: Chef Joaquin Sanchez, of Tres Elefantes; Chef Rafael Giro, of ACAM; Chef Gustavo Chacon, of Hotel Camino Real; Chef Terry French, from the television show Extreme Chef, and USMEF Chef Pablo Lou.

USMEF consultant Saul Bueso presented red meat handling and cooking demonstrations to more than 200 people who attended the event.

Bueso also conducted an educational session on the production of U.S. pork and beef and highlighted the advantages of U.S. red meat over competitors’ products.

U.S. pork and beef dishes were served at a meat and wine pairing event at the home of U.S. Ambassador Luis E. Arreaga in Guatemala City, Guatemala

Winners of the Barbecue Challenge sponsored by USMEF celebrate and pose for a group photo

Meat and wine pairing

USMEF participated in a meat and wine pairing reception at the Guatemala City home of Luis E. Arreaga, U.S. ambassador to Guatemala.

The goal of the reception was to promote U.S. pork and beef paired with American wines.

More than 250 people attended the event, which featured the following dishes prepared by USMEF Chef Pablo Lou: U.S. pork tenderloin with fruit and citrus garnish, U.S. pulled pork with aioli, U.S. beef smoked brisket and U.S. beef outside skirt with butter and wild mushrooms.

The dessert was vanilla ice cream with crispy U.S. bacon.