INDIANAPOLIS, Ind. (RFD-TV) — The American meat industry is working to build on Central America’s strong demand for U.S. red meat, a key topic at the U.S. Meat Export Federation’s (USMEF) annual conference taking place this week in Indianapolis.
Lucia Ruano, USMEF’s Central America representative, joined RFD-TV’s Market Day Report to share insights from the event and discuss what’s driving demand for U.S. beef and pork in the region.
Ruano highlighted the factors driving rising consumer demand, as well as how USMEF is engaging with buyers and consumers to strengthen awareness and loyalty for U.S. red meat products. She also discussed this summer’s Latin American Product Showcase in Guatemala, which brought together buyers from across the region. Ruano said the event demonstrated strong interest and readiness among buyers to expand purchases of U.S. beef and pork.
A spicy sauce made with chili sauce and crushed red pepper flakes gives these Spicy Beef Back Ribs amazing flavor.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
