Strong Rebound in Demand for U.S. Beef in Mexico
Gerardo Rodriguez, USMEF regional director for Mexico, Central America and the Dominican Republic, explains that his team is focused on showcasing alternative, afforadable cuts from the chuck and round in ways that appeal to consumers in different regions of Mexico.
"Great dynamics in the west coast of the country using the chucks. Central part of Mexico using the different rounds, especially the gooseneck, especially the bottom round," said Rodriguez. "So, every region in the country may be using different types of primals, but at the end of the day, that is what we're here for, to explore and develop new alternatives in order to give a better value for the cut out. Not only the middle meats, I mean, I know everybody likes the tomahawk and the ribeye and all those kinds of cuts. But how can we substitute a nice steak, a nice barbecue using the chuck in a day-to-day basis? How can we give more value to the rounds?"
USMEF says in contrast to several other key trading partner currencies, the Mexican peso has strengthened in recent months verses the U.S. dollar, putting buyers from Mexico in a more favorable position to purchase U.S. beef cuts.