05-11-20 Weekly USMEF Audio Report: Virtual Reality Technology Helps Educate Customers on the Attributes of U.S. Red Meat

Weekly USMEF Audio Report: Virtual Reality Technology Helps Educate Customers on the Attributes of U.S. Red Meat

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DENVER, CO – May11, 2020 – German Navarrete, the U.S. Meat Export Federation’s (USMEF) corporate chef based in Mexico, recently developed a U.S. meat cutting demonstration utilizing virtual reality technology that uses 360-degree video images representing various meat cuts. With support from the USDA Agricultural Trade Promotion Program, the USMEF virtual seminar was developed prior to COVID-19 related travel restrictions. But it has even more potential for use now that single-venue training seminars are so difficult to conduct.

In the attached audio report, Chef Navarrete elaborates on the objectives of these training exercises and the wide range of food industry professionals who can benefit from them. More details are available from the USMEF website, including a video illustrating the benefits of the virtual seminars.

Chef German on VR Training 5-11-20


The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry. It is funded by USDA; the beef, pork, lamb, corn and soybean checkoff programs, as well as its members representing nine industry sectors: beef/veal producing & feeding, pork producing & feeding, lamb producing & feeding, packing & processing, purveying & trading, oilseeds producing, feedgrains producing, farm organizations and supply & service organizations.   

Submitted to the BARN by:

Joe Schuele

Vice President, Communications

U.S. Meat Export Federation

303-547-0030 (mobile)

jschuele@usmef.org

www.usmef.org

SOURCE