USMEF Teams Go for Gold at the World Food Championships: Highlights from Oklahoma!

Teams from the Caribbean, Mexico, and Japan recently teamed up with the U.S. Meat Export Federation (USMEF) to take part in the World Food Championships in Indianapolis. Liz Wunderlich, USMEF’s Caribbean representative, pointed out that this international collaboration shows the rising global interest in American-style barbecue, especially when it features U.S. beef and pork.

Wunderlich noted that while barbecue has been popular in Latin America for ages, it’s now gaining traction in Asian markets too. Many Caribbean chefs usually think of “barbecue” as quick grilling. However, they’re learning about the distinct “low and slow” smoking style that American barbecue is famous for. USMEF has been holding seminars to teach regional cooks how to prepare cuts like brisket, beef short ribs, pork spareribs, and pork belly, which were all showcased in this competition.

One participant, Mikuro from the “Wagyu Boys” team in Japan, shared that they traveled from halfway across the world because of their passion for genuine American barbecue. Growing up in Kentucky, Mikuro brought those barbecuing techniques back to Japan. His mission is to spread the “American way” of barbecue in a country that’s more familiar with fast-grilled yakiniku.

This cultural exchange is not just about cooking; it’s also a lesson in culinary diversity. Experts suggest that food trends like these can strengthen international ties, bringing people together through shared tastes and celebrations. According to a recent report from the USDA, U.S. beef exports to Asian markets grew by 60% over the past few years, highlighting the increased demand for American products overseas.

Social media reactions have also shown a warm reception for this cultural blending. Many users on platforms like Instagram have been sharing their experiences with hashtag campaigns like #AmericanBarbecue, showcasing unique twists and local adaptations. This shows that food can be a powerful medium for connection, education, and innovation in cooking practices worldwide.

For more information on the growing popularity of U.S. beef internationally, check out the USDA report here.

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