Seminars in Panama Demonstrate Advantages of US Beef
PANAMA - Sharing ideas on how to expand demand for US beef in Central America, USMEF recently conducted three cutting and cooking seminars for Panamanian buyers and foodservice company representatives.
14 June 2017
2 minute read
The seminars, held at the Universidad Interamericana de Panama in Panama City, were funded by the Beef Checkoff Programme.
More than 50 people participated in the sessions, which were led by USMEF meat consultant Saul Bueso and USMEF chef Pablo Lou.
The two provided information about the attributes and characteristics of US beef, US cattle production and USDA quality grades.
They also performed cutting demonstrations and offered detailed cooking suggestions.
"The main objectives were to train importers on US beef cuts that are relatively new to the region and show them foodservice trends that can be successful in this market," said Gerardo Rodriguez, USMEF marketing director in Mexico, Central America and the Dominican Republic.
"We gave them examples of new methods for cooking beef and serving beef, and presented different beef dishes that can help make a difference for their respective businesses as they try to top their competitors. This kind of information will help them, and will also help sell more US beef in the region."
Pointing out the advantages US product has over the competition, Mr Bueso and Chef Lou talked about the quality attributes of grain-fed US beef – specifically its juiciness, tenderness and flavor.
"After explaining why US beef is superior to competitors’ beef, we did some cutting for them to show how to obtain different-sized portions," explained Mr Bueso.
The participants also had an opportunity to cook and taste several US beef cuts, including brisket, center-cut ribeye and lip-on ribeye, as well as ribeye fillets, fajitas and medallions.
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