The U.S. Meat Export Federation

In early May, USMEF hosted an exclusive U.S. Meat Fabrication Training at the Hilton Hotel in Lima, bringing together 57 participants, including BizBooster Program restaurants, premier chefs, and importer sales teams.
Led by Dr. Phil Bass, the hands-on session focused on cutting-edge fabrication techniques and innovative menu applications to help restaurants diversify their offerings and maximize value:
U.S. Beef: Masterclass on maximizing Strip Loin, Chuck Clod, and Short Ribs for foodservice.
U.S. Pork: Focused on Pork Loin, Boston Butt, and Jowl to showcase profitable menu alternatives.
Real Results: The training is already driving commercial success! Participating restaurant Locos de Asar has officially launched a brand-new U.S. beef Short Rib item on their menu, creatively branded for consumers as “Thor’s Hammer.”
The event wrapped up with a premium tasting session, sparking immediate commercial discussions and new sourcing partnerships between local operators and importers.