USMEF Europe

Hem
Sverige
Stockholm
USMEF Europe

The meeting place for Chefs and meat lovers. http://www.usa-beef.org/
https://usa-pork.org/ What is USMEF? What is the mission of USMEF? red meat exports?

USMEF is the most vertically integrated trade association in the meat and livestock industry. USMEF represents beef/veal producers and feeders, pork producers and feeders, lamb producers and feeders, packers and processors, purveyors and traders, oilseeds producers, feedgrains producers, farm organizations and supply and service organizations. The mission of USMEF is “to increase the value and pro

fitability of the U.S. beef, pork, and lamb industries by enhancing demand for their products in export markets through a dynamic partnership of all stakeholders.” Simply put, USMEF is “Putting U.S. Meat on the World’s Table.”

Where is USMEF located? Headquartered in Denver, USMEF has offices in Brussels, Seoul, Tokyo, Hong Kong, Beijing, Shanghai, Shenyang, Singapore, Taipei, Moscow, St. Petersburg, Mexico City and Monterrey. USMEF also has special market representatives covering South China, the Middle East and the Caribbean. How does USMEF increase U.S. USMEF carries out market development activities in more than 80 countries. These activities fall into several primary areas:

§Marketing – Creating demand in international markets for U.S. meat through promotions, trade seminars, consumer education, advertising and public relations.
§Trade Servicing – Working to bring buyers and sellers together and by conducting both market and product research.
§Market Access – Providing the U.S. government and industry with the market intelligence necessary to secure, maintain and develop fair and reasonable access to international markets. How is USMEF funded? USMEF is funded from a variety of sources, including membership dues, private contributions and beef, pork, lamb, corn, sorghum and soybean checkoff programs. In addition, as a cooperator with the U.S. Department of Agriculture, USMEF also receives funds through the USDA’s Market Access, Emerging Market and Foreign Market Development programs.

21/08/2026

Healthy lunches start with recipes you can make once and enjoy more than once. 😋😋

This pork tenderloin and watermelon salad is fresh, balanced, and easy to prepare ahead of time—perfect for back-to-school lunch boxes or quick weekday meals.

🍴 INGREDIENTS:

1 Kg U.S. Pork tenderloin

400 g fresh seedless watermelon

450 g cherry tomatoes

200 g cucumber

15 g scallion

30 ml extra virgin olive oil

15 ml balsamic vinegar

8 g fresh oregano

Sea salt

Freshly ground black pepper

14 g ancho chili powder

7 g smoked paprika

10 g sea salt

4 g brown sugar

40–50 g ancho chile rub

✏ COOKING INSTRUCTIONS:

➡ Preheat the oven to 220°C (425°F).

For the Watermelon and Oregano Salad

➡ Place the watermelon, tomatoes, cucumber, and scallion in a large serving bowl.

➡ Drizzle with the olive oil and balsamic vinegar, then season with sea salt and freshly ground black pepper to taste. Sprinkle with the oregano and toss gently to combine. Cover and refrigerate until ready to serve.

For the Ancho Chili Pork Tenderloin

➡ Generously coat the pork with the ancho chile rub until evenly covered. Cover and refrigerate for 30–45 minutes to allow the flavors to develop. For a more intense flavor, marinate for a longer time.

➡ Once marinated, transfer the pork to a roasting tray and roast uncovered for 25–30 minutes, or until the internal temperature reaches 63–71°C. Let the meat rest for 3 minutes before slicing.

➡ Serve with the watermelon salad and enjoy a refreshing end-of-summer meal.

Enjoy!

20/08/2026

This flavorful salad combines tender roasted pork with fresh vegetables and a creamy chipotle-inspired dressing. It is a hearty and refreshing dish that is easy to prepare.

🍴 INGREDIENTS:

900 g U.S. pork loin

2 tsp ground chipotle

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp paprika

1 tsp kosher salt

½ tsp black pepper

1 head of Bibb lettuce

150 g red onion

1 jalapeño

4 cherry tomatoes

240 ml light mayonnaise

120 ml sour cream

1 tsp dried parsley

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

✏ COOKING INSTRUCTIONS:

➡ Preheat the oven to 175 °C.

Combine all the spices and rub the mixture evenly over the pork loin.

➡ Place the pork on a baking tray and roast for 26–28 minutes, or until the internal temperature reaches between 63 °C and 71 °C. Remove from the oven and let it rest for 5–10 minutes before serving.

➡ To prepare the dressing, place all the ingredients in a blender and process until smooth.

➡ For the salad, cut the lettuce, removing the core while keeping the leaves whole. Top the lettuce with the dressing and garnish with the sliced red onion, jalapeño, and cherry tomatoes.

➡ Slice the pork loin and serve alongside the dressed salad.

Enjoy!

17/08/2026

This hearty pasta dish combines tender beef, basil pesto, and Mediterranean-inspired ingredients. It is a simple and flavorful meal, perfect for lunch or dinner.

🍴 INGREDIENTS:

450–480 g U.S. boneless beef

225 g uncooked whole-grain rotini pasta

100 g sliced black olives

1 large red bell pepper

1 can (410 g) diced tomatoes with roasted garlic

45 ml prepared basil pesto

½ tsp black pepper

✏ COOKING INSTRUCTIONS:

➡ Cook the pasta according to the package instructions. Drain and keep warm.

➡ Meanwhile, remove the pot roast from the package and transfer the gravy to a large saucepan.

➡ Cut the beef into 1 cm pieces and add it to the saucepan.

➡ Reserve approximately 15 g each of the olives and bell pepper strips and set them aside.

➡ Add the diced tomatoes to the saucepan and bring the mixture to a gentle simmer.

➡ Stir in the pesto and the remaining olives, then simmer for 7 minutes.

➡ Add the remaining bell pepper strips and the black pepper, and continue to simmer for 5 minutes.

➡ Combine the beef mixture and the pasta in a serving bowl and toss well.

➡ Garnish with the reserved olives and bell pepper strips before serving.

Enjoy!

04/08/2026

🥩✨ Looking for an easy, quick recipe packed with flavour? This pork loin will become one of your favourite dishes. With simple ingredients and a method anyone can follow, you’ll get a tender, delicious result that will impress everyone at the table.

Perfect for any occasion, from a midweek meal to a special get-together with family and friends. 🍽️

03/08/2026

✨ Juicy grilled flank steak, crunchy Asian slaw and roasted peanuts come together in these fresh, flavour-packed wraps—perfect for healthy lunch boxes or easy weeknight meals.

🍴 INGREDIENTS:

1 U.S. beef flank steak (450–680 g)

Marinade and Dressing

240 ml unseasoned rice vinegar

30 ml dark sesame oil

15 ml honey

140 g coleslaw mix

50 g chopped spring onions

0.75 g salt

Freshly ground black pepper

4 flour tortillas

50 g coarsely chopped honey-roasted peanuts

Optional Garnish

Chopped spring onions

Extra chopped honey-roasted peanuts

✏ COOKING INSTRUCTIONS:

➡ In a large bowl, whisk together the rice vinegar, sesame oil and honey until well combined.

➡ Place the flank steak and about three-quarters of the marinade in a food-safe resealable bag. Turn the steak to coat evenly, seal the bag and marinate in the refrigerator for at least 6 hours or overnight. Reserve the remaining marinade.

➡ In another bowl, combine the coleslaw mix, chopped spring onions, salt and a pinch of black pepper with the reserved dressing. Toss well, cover and refrigerate until ready to serve.

➡ Remove the steak from the marinade and discard the used marinade. Pat the steak dry with paper towels.

➡ Preheat the grill to medium heat (approximately 190–200°C). Grill the steak for 11–16 minutes, turning occasionally, until it reaches an internal temperature of 63°C for medium-rare or 71°C for medium.

➡ Wrap the tortillas in aluminium foil and warm them on the cooler side of the grill for a few minutes.

➡ Season the cooked steak with salt and pepper to taste. Let it rest for 5 minutes, then slice it thinly against the grain.

➡ Divide the sliced beef and the coleslaw mixture evenly among the tortillas. Sprinkle with the chopped honey-roasted peanuts.

➡ Fold the bottom of each tortilla over the filling, then fold in the sides and roll tightly to form wraps.

➡ Garnish with extra chopped spring onions and peanuts, if desired, and serve immediately.

Enjoy!

31/07/2026

Enjoy a burst of smoky flavor! 🔥🐷 These grilled pork ribs are marinated in a guajillo chile sauce and cooked until tender with a perfectly caramelized glaze. 🌶️🍖

🍴 INGREDIENTS:

1,5 kg U.S. Pork Ribs

60 ml oil

Salt and black pepper to taste

For the dressing:

3 guajillo chiles

1 tomato

2 garlic cloves

1/4 small onion

1.5 g ground cumin

2 g oregano

60 ml apple cider vinegar

Salt and black pepper to taste

✏ COOKING INSTRUCTIONS:

➡ In a small saucepan, cook the tomatoes, guajillo chiles, garlic, and onion. Once softened, transfer them to a blender with 1/2 cup of water, cumin, oregano, apple cider vinegar, salt, and pepper. Blend until smooth. Set aside.

➡ Rub the pork ribs with oil and season with salt and pepper. Then place some of the marinade on the ribs. Wrap the pork ribs tightly in aluminum foil. Place them on the grill at approximately 300°C and grill for 30 minutes.

➡ After 30 minutes, turn the pork ribs over to cook for another 30 minutes. Continue doing this for 1 1/2 hours or until the internal temperature of the pork ribs reaches 145˚C.

➡ When they are ready, carefully unwrap the pork ribs, place them directly on the grill and baste them with the marinade on both sides 2 or 3 times, until the grilling process is complete.

➡ Once the pork ribs are ready and the marinade has caramelized on both sides, remove from the grill, let rest for 5 minutes and serve while hot.

Enjoy!

30/07/2026

🤯✨ Pulled Pork with Pork Belly? The perfect combination of juiciness and flavor. 🔥🐷

An irresistible twist on the classic that you'll want to enjoy again and again. Ready to give it a try?

28/07/2026

🔥 A juicy and versatile cut, perfect for grilling during warmer days.
💡 Ideal for slow cooking or cooking over the coals, delivering great flavor and a tender texture.

🌿 Perfect for fresh recipes or light summer sides.

27/07/2026

✨ The perfect contrast of textures and flavors: the freshness of heirloom tomatoes, the creaminess of burrata, and the crispy touch of beef come together in a simple, elegant, and flavorful recipe.

🍴 INGREDIENTS:

450 g pre-cooked U.S. beef Brisket

1.36 kg heirloom tomatoes

4 burrata balls

½ tsp salt

¼ tsp ground black pepper

60 ml balsamic syrup

1 cup tightly packed fresh basil leaves

½ cup fresh baby spinach

120 ml olive oil

✏ COOKING INSTRUCTIONS:

➡ Heat 1.2 L vegetable oil in a 6-quart pot to 190 °C. Fry the beef Brisket for 2–3 minutes until crispy. Drain on paper towels and season with salt and pepper to taste.

➡ Place basil and spinach in a food processor. With the motor running, slowly pour the olive oil through the lid opening and process until smooth. Strain the mixture through a fine mesh sieve or cheesecloth. Cover and refrigerate until ready to use.

➡ Arrange the tomatoes on a large serving plate. Top with burrata and crispy beef flank. Season with salt and pepper to taste. Drizzle with balsamic syrup and basil oil if desired.

Enjoy!

23/07/2026

🌱 Sustainability is not only about the environment and the economy; it’s also about people.

🐄 In beef production, it means caring for the people who make every step of the process possible.

🤝 Because a sustainable future is built together.

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116 28

Webbplats

http://www.usa-beef.org/

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