This week’s audio report from the U.S. Meat Export Federation (USMEF) discusses a USMEF-sponsored trip that recently brought a team of chefs from the Caribbean island of Barbados to Colorado for a firsthand look at the quality and versatility of U.S. lamb.

During their visit, the team received a tour of the Superior Farms lamb plant in Denver. Shane McKenzie, the plant’s Vice President of Operations, and Faith Garrad, Export Coordinator, also took the chefs through the company’s processing and packing procedures.

The chefs also participated in a U.S. lamb cutting and tasting demonstration at the Americatus New World Italian Restaurant in Denver.

The team was accompanied on their trip by Edward Juman, of Continental Foods, a meat importer/distributor based in Barbados, accompanied the team to the United States.

“The main objective was to expose them to the various proteins available to them and to show them what we can get versus what they’re using now,” said Juman in the report. “Everyone was impressed with the full tour of Superior Farms and the manner in which they process all their animal, how they’re handled, and how they cater to their various customers.”

Learn more in the full report here:
USMEF Report, Barbados Chefs in Colorado