This week, AHDB is attending the Annual Meat Conference in Texas to showcase the high quality and sustainability of red meat products from the UK.
The exhibition will provide UK pork exporters with the opportunity to network with more than 1,500 meat professionals from across the USA in a bid to boost overseas trade, with shipments worth £26 million last year.
AHDB is sharing a stand with Hybu Cig Cymru – Meat Promotion Wales (HCC) (see previous story) – and will join more than 100 exhibitors in the meat hall, providing visitors with the chance to sample beef, pork and lamb, as well as watch a butchery demonstration by AHDB’s master butcher Martin Eccles.
The conference forms part of a week-long mission organised by AHDB, which includes visits to local retailers in Dallas, with the aim of gaining a better understanding of the market and exploring export opportunities.
The USA is a key target market for AHDB, with demand for UK red meat increasing over the past year. According to the latest HMRC data, pork exports increased by 11%, from 6,645 tonnes to 7,409 tonnes, between January and November 2021.
Senior export manager for the Americas, Susana Morris, said: “This is a hugely important mission as the USA presents a lot of opportunities for our red meat exports, with the market now open to all three meats.
“The conference will provide us and our exporters with an opportunity to ask questions about the meat, foodservice and retail sectors in the USA, as well as networking with critical industry stakeholders and discovering how to leverage consumer demands.”
The visit will provide exporters with information about the wider American meat sector, as well as industry trends, which cuts are in demand, and how meat prices are affecting consumer buying behaviours.
During the mission, key meat buyers from supermarkets, wholesalers and distributors and representatives of American meat organisations will be invited to a reception, organised and hosted by the Department for International Trade.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
