U.S. Meat Export Federation Corporate Chef Germán Navarrete recently traveled to Honduras to train chefs from resorts and restaurants on how to develop new U.S. beef and pork dishes to feature on their menus.
Chef Navarrete, who is based in Mexico City but conducts educational seminars in a wide range of markets, taught the chefs about cutting and preparing various cuts of U.S. beef and pork and showcased the quality and versatility of the U.S. product. Each chef was then presented with a box of U.S. beef and pork along with a wide variety of local ingredients in order to develop new menu feature items. The seminars were designed to build utilization of U.S. red meat in the growing tourism sector in Honduras.
The seminars were funded through support from Wisconsin Beef Council and USDA.
Strong demand from the restaurant and hospitality sectors helped drive U.S. red meat exports to Central America to new heights in 2024. With data available through November, pork exports to the region already reached an annual record of $450 million. Beef exports to Central America were also very strong, with value increasing 9% year-over-year to $147 million.
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