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Virtual Cooking Workshop Pairs U.S. Red Meat with Local Vegetables in Mexico

Published: May 21, 2021

USMEF carried out its second online media workshop of the year in Mexico City, attracting interest in U.S. beef and pork by pairing cuts with hydroponic vegetables produced by a local grower.

Funded by Illinois Soybean Association and the Beef Checkoff Program, the “Meat and Green” activity featured USMEF Corporate Chef German Navarrete and popular Mexican chef Eduardo Palazuelos creating dishes that combined U.S. red meat with lettuce produced by the Emma Hidroponia company.

USMEF invited 13 members of the media and social media influencers to participate in the virtual workshop, which was transmitted via Zoom and Facebook Live. U.S. pork tenderloin and U.S. beef flank were highlighted.

“The objective was to promote U.S. beef and pork cuts while also supporting local agricultural producers in Mexico City,” said Navarrete.

Participating media received the meat and vegetables in advance and were invited to cook along with the chefs. USMEF also gave away three ingredient packages to audience members who registered for the event in advance. The winners participated in the Zoom workshop, cooking along with the chefs and media.

“As in most parts of the world, Mexicans have been cooking more at home over the past year due to COVID and the popularity of virtual cooking lessons continues to grow, so it’s a great opportunity for us to reach consumers and share information and tips about preparing U.S. beef and pork,” said Navarrete.

More than 200,000 views of the workshop were recorded on social media.

USMEF Corporate Chef German Navarrete (right) and local chef Eduardo Palazuelos prepare dishes during the “Meat and Green” virtual workshop