Meat Products Using U.S. Beef Liver and Ham Have Launched in Peru
References: usmef.org & nationalhogfarmer
The U.S. Meat Export Federation (USMEF), in partnership with the USDA’s Foreign Agricultural Service and a local Peruvian importer, has launched a strategic initiative to expand the footprint of U.S. red meat in Peru’s food sector through new products derived from beef liver and ham. As part of this effort, two innovative products, liver burgers and liver meatballs, were introduced to key industry stakeholders in Lima. These products were designed to meet growing demand for high-protein, iron-rich, and cost-effective meal solutions in the region.
To support product localization and elevate appeal, USMEF enlisted celebrated Peruvian chef Palmiro Ocampo to develop tailored recipes that align with local culinary preferences.
"We have been working to position U.S. beef liver in Peru as an affordable protein source, but our efforts have been limited by its availability. Beef livers are generally treated by the trade as a commodity product and its availability in the market is not consistent,” says SMEF South America Representative Jessica Julca. “So, we collaborated with a local chef to develop new, value-added products that would utilize U.S. beef liver and U.S. pork.”
Image Credit: U.S. Meat Export Federation
To support product localization and elevate appeal, USMEF enlisted celebrated Peruvian chef Palmiro Ocampo to develop tailored recipes that align with local culinary preferences.
"We have been working to position U.S. beef liver in Peru as an affordable protein source, but our efforts have been limited by its availability. Beef livers are generally treated by the trade as a commodity product and its availability in the market is not consistent,” says SMEF South America Representative Jessica Julca. “So, we collaborated with a local chef to develop new, value-added products that would utilize U.S. beef liver and U.S. pork.”
Image Credit: U.S. Meat Export Federation
Trend Themes
1. Value-added Red Meat Products - The introduction of liver burgers and meatballs exemplifies how value-added products can leverage local culinary trends to enter new markets.
2. Protein-rich Meal Solutions - Growing consumer demand for high-protein and iron-rich meals has prompted innovation in affordable and nutritious food options like those using beef liver.
3. Culinary Localization in Export Strategy - Incorporating local chefs to develop regionally-inspired recipes demonstrates the power of cultural adaptation in global food export strategies.
Industry Implications
1. Meat Export Industry - Strategic collaborations between meat exporters and local partners highlight opportunities for market expansion through innovative product offerings.
2. Gourmet Food Industry - The role of renowned chefs in creating new products underscores the intersection of gourmet expertise with mainstream food commercialization.
3. Health and Wellness Food Sector - Increased attention to nutrient-rich and cost-effective products opens new avenues for health-focused food innovations.
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