October 6, 2008

USMEF, Texas Beef Council promote beef value cuts in Wal-Mart, Mexico 

USMEF and Texas Beef Council worked together in promoting beef value cuts to Wal-Mart directors and employees in Mexico.

In an effort to extend the profile of beef value cuts beyond the domestic market, the US Meat Export Federation and the Texas Beef Council teamed up last week to promote these items to Wal-Mart directors and employees in Mexico.

Led by Anton Mata, a meat scientist, beef value cuts seminars were conducted in Monterrey at the Culinary Institute in Nuevo Leon and in Mexico City at Centro Culinario Ambrosia.

Mata demonstrated how to properly harvest the flat iron, petite tender and ranch cut steaks from the shoulder clod.

According to a USMEF news release, USMEF and the Texas Beef Council decided to make the seminars a funding priority because of Wal-Mart's desire to expand its high-quality meat offerings in Mexico. In Mexico, Wal-Mart's meat cases currently contain nearly 20 percent US product, but the ratio could increase if more high-quality cuts can be made available at prices that appeal to Mexican consumers.

USMEF plans to use video at the seminars to further promote beef value cuts to retail and foodservice outlets throughout Mexico.