The collaboration was focused in four countries in the region: Costa Rica, Guatemala, El Salvador and Nicaragua. In involved training Walmart personnel in recognizing U.S. beef breeds, grading, marbling, cold chain management, proper meat handling, and tips on cooking or grilling cuts.
The 10 cuts featured in the promotion were: short ribs, rib eye center cut, Delmonico, New York strip loin, outside skirt, culotte, inside skirt, T-bone, flap meat and sirloin.
"Grilling is an important summer family activity, and we developed this program to help Walmart staff teach their customers how to grill or prepare these new cuts in the kitchen," said Gerardo Rodriguez, USMEF trade development director for Mexico and Central America. "The response from the Walmart staff has been spectacular."
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