The US Meat Export Federation is working with South American countries to help strengthen their meat industry by using US-raised beef and pork.
Sebastian Gre, a chef from Chile with USMEF, says it is difficult for his country to produce and sell high-quality meat. “Because right now in South America, we have a lot of competition coming from Brazil, Paraguay and Argentina.”
He tells Brownfield using underutilized cuts like the beef round or knuckle helps add value to their product and boost consumer demand.
