USMEF partnered with distributors in Mexico to conduct a series of mobile grill and kitchen workshops for clients and customers looking for new ways to prepare and grill U.S. pork and beef cuts.
With funding from the United Soybean Board and the USDA Market Access Program (MAP), two workshops held with Grupo XO focused on foodservice clients in Queretaro. The classes were led by chef Manuel Ham, who taught more than 80 participants how to grill U.S. pork back ribs with Alabama-style white barbecue sauce and U.S. beef ribeye steaks with onion rub. For dessert, recipes combining brownies with U.S. bacon were shared.
Similar workshops took place in Veracruz, where 43 customers of Adams International learned how to prepare and grill U.S. pork and beef using new techniques. In Puebla, 50 Adams International customers participated.
“The objectives of the mobile grill and kitchen activity are to promote U.S. red meat using alternative cooking methods and taking different approaches to preparing dishes,” explained Lorenzo Elizalde, USMEF trade manager in Mexico. “Each of these workshops are designed to present economical cuts and cook them in innovative ways, giving chefs ideas for new menu options.”