U.S. Beef, Pork, Lamb Showcased at Culinary Training Camp in the Philippines

Select importers and their customers attended a training program near Manila that included new culinary applications for U.S. red meat

The foodservice sector has begun its recovery in the Philippines and importers are working to rebuild trade with end-user customers. To get U.S. red meat top-of-mind in this process, USMEF resurrected a well-regarded training program established prior to the pandemic.

“Importers are looking for ways to build business back with their customers after the pandemic,” says Dave Rentoria, USMEF Philippines representative. “This training program is geared toward demonstrating how they can do that with U.S. beef, pork and lamb.”

USMEF conducted a two-day seminar near Manila for 35 attendees, including key staff of the three importers and selected end-user customers in foodservice and retail. The sessions began with presentations about U.S. production practices, grading and food safety systems of the beef, pork and lamb industries. Product attributes were highlighted and quality comparisons made between grain-fed and grass-fed product.

USMEF provided cutting demonstrations and reviewed numerous culinary applications for several cuts, including top blade, bone-in short ribs and Prime chuck roll, boneless Boston butt and bone-in pork loin, and American lamb riblets. Cooking demonstrations and sample tastings followed each session.

New culinary applications for U.S. beef, pork and lamb were demonstrated to customers –
chefs, foodservice operators, retailers – and sales staff of three Philippine importers

USMEF concluded the program with information and ideas for how USMEF can support promotional efforts for U.S. red meat. Funding support for the training program was provided by the Beef Checkoff Program, the National Pork Board and USDA’s Market Access Program.