U.S. beef, pork featured at culinary event in Trinidad and Tobago
USMEF partnered with the USDA Foreign Agricultural Service and the U.S. Embassy in Port of Spain, the nation’s capital, for a meat cutting demonstration and tasting reception. Local chefs, restaurateurs and influencers enjoyed premium U.S. food and beverage products such as beef and pork, table grapes, wines, bourbons and whiskeys at the reception.
Kaylee Greiner, manager of retail and foodservice engagement for Texas Beef Council, joined USMEF Caribbean Representative Elizabeth Wunderlich and Latin America Representative Homero Recio for a cutting demonstration and presentation about practices that impact the safety and quality of red meat. Featured beef cuts included ribeye, sirloin, tomahawk, and short rib. Innovative ways to prepare American pork were highlighted, featuring Boston butt and blade end rib cuts.
“We stressed the versatility that high-quality cuts of U.S. beef and pork offer chefs,” says Wunderlich. “We talked about how certain cuts can be used in a wide range of culinary applications, from grilling and roasting, to stir-frying and slow cooking. Which we then demonstrated for guests at the reception”.
A variety of U.S. beef and pork dishes with Caribbean-influenced flavors were featured at the tasting reception, including coffee-rubbed flank steak and Boston butt Geera pork cubes.
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