GERMÁN NAVARRETE

Corporate chef, USMEF

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Whenever you face the challenge of choosing beef, it is important to bear in mind that there are various aspects to consider in order to make sure you have the best quality and attributes that only U.S. beef can provide:

- The color of the meat must be bright red if it is not vacuum packed.

- If the meat is vacuum packed, it is important to open up the wrapping and let it oxygenate until it turns bright red. The amount of time depends on the weight and size of the piece.

- The package must be intact, with no scratches or tears.

- If it is not frozen, the internal temperature must not exceed 4 degrees. If it is frozen, it must be -18 degrees.

- If thawing is necessary, it must be carried out in the refrigerator, bearing in mind that seven hours are required for every two pounds of meat.

- Once thawed, the meat must be firm.

How can you identify premium-quality meat?

In the U.S. beef production system, animals are fed with corn toward the end of their lives. This ensures an important accumulation of intramuscular fat called marbling. This marbling can be easily appreciated in every muscle and depending on the amount, the meat is classified as follows: slight marbling is known as SELECT; moderate marbling is known as CHOICE; and abundant marbling is called PRIME. The three categories guarantee high quality.

However, the more marbling there is on the meat, the greater its juiciness, flavor and tenderness.

The nutritional value of U.S. beef is extremely high. Humans can easily and immediately assimilate the iron content, which is not the case for many other iron sources.

In an age of vegetarianism and veganism, how do you explain consumers’ ongoing love affair with meat?

There's no doubt that people will be tempted to try meat substitutes at some point in their lives. Nevertheless, it has been proven that our love affair with meat goes back many centuries.

Beef plays an important role as the center of the protein plate of choice. Proof of this can be found in any menu from any part of the world, with only a few exceptions.

What is your favorite brand of meat?

U.S. beef provides a wonderful and consistent experience for chefs, consumers and anyone involved in the process of enjoying a juicy, tender and flavorful piece of meat.