Leading Latin American Chefs
Take Tour Of Beef Operations

AMARILLO — The top chefs of Latin America are gathering here this week, not to cook but to learn.

The Texas Beef Council and U.S. Meat Export Foundation are bringing 17 chefs and food directors from upscale Latin American hotels to the Lone Star State to tour ranching operations, feedyard facilities, research stations and packing plants.

"This particular group is composed primarily of executive chefs and food and beverage directors," says Lisa Williams with the Texas Beef Council.

She says the tour is focused on five-star properties in Latin America, particularly in Central America.

"Most of the hotels focus on business travelers and the middle to high end local market for banquets and weddings," Williams says. "Many of the hotels have had some exposure to U.S. beef, but others are not using the product."

The USMEF reports many hotels using the product have had difficulty understanding the effect of marbling on flavor as well as the degree of outside fat on the subprimal cuts of beef.

"They also are not familiar with the different grades of beef and how this can affect the prices they pay for product and the performance of product based on its application," Williams says.

The group, representing seven countries, will spend six days in Texas, traveling to Amarillo, Lubbock and Dallas. Earlier this week, they toured the Texas Agricultural Extension Center in Amarillo, Tulia Feedyard and the Excel packing plant in Plainview.

Williams says this is a continuation of a program that started last year with restaurant operators and importers from Peru and Colombia. It is the first of two groups from Latin America that will come to the U.S. to become acquainted with the nation's beef production industry. The second group will focus more on steakhouses and upscale restaurants in Latin America.

The Latin American market for U.S. beef in 1998 grew more than 35 percent over 1997 demand, Williams says. The Latin American market, including Mexico, accounted for about 16,500,000 pounds of beef in 1998 valued at $20 million.

"Much of what is spurring this growth is due to more open economies throughout Latin America," Williams continues. "In general, a better business climate, more business hotel construction and a more demanding clientele are fueling the growth for U.S. beef in the region."

Brazil, Colombia, Guatemala and Panama are the leading markets. Brazil represents one-third of all beef exports in the region.

Williams says the primary cut exported to Brazil is the coulotte or cap muscle from the top sirloin. In Brazil, it is called "picanha."

"It is a tender and extremely flavorful cut of beef," Williams says.

The cut is also popular with upscale restaurants in Guatemala and Costa Rica, where it is known as "puyaso." In Colombia, it is called "punta de anca."

"One of the objectives of the trip is to expose the group to the U.S. specifications for this cut," Williams says.

Most of the chefs and food directors are not familiar with the specifications to which U.S. beef is cut, she explains.

"This will be the one of the keys to the program," Williams says.

Another key is to demonstrate how U.S. beef can be used in applications other than grilled steaks.