U.S. Beef, Pork Featured During “Battle of Giants” Promotion in Guatemala

A prominent steakhouse chain specializing in premium, wood-fired steaks and authentic local cuisine in Guatemala City added three new U.S. red meat items to its menu this summer. U.S. beef tomahawk steaks, U.S. pork chops and riblets are featured items during the chain's summer promotion Lucha de Gigantes (Battle of Giants).

"This promotion is part of our Restaurant Growth Lab program in the region," explains USMEF Central America Representative Lucia Ruano. "We've developed a training program for restaurants to demonstrate how the strategic incorporation of U.S. red meats can boost sales growth and profitability."

Ruano emphasized the importance of the training program with Hacienda Real's kitchen and wait staff prior to the summer-long promotion, in which USMEF conducted training sessions at each of the six participating restaurants. More than 220 employees learned about the quality attributes of U.S. beef and pork, and received training on cold chain management, thawing, food safety, cooking techniques and best practices. The training also included hands-on sessions focused on proper preparation of the new dishes, temperature control, thermometer use and process standardization.

The promotion is made possible through the National Pork Board and the Beef Checkoff Program.