A pork cut becomes exportable when its culinary use is specified for the local kitchen

In Santiago, Chile, the U.S. Meat Export Federation and importer Almakila introduced U.S. pork Boston butt to 102 foodservice customers. Ambassador chefs used it in four applications: a burger, pulled pork, steak and tacos al pastor. The action combined information on the U.S. pork industry, quality and safety with applied tasting.