Cooking Up Global Meat Innovation | Pierre News

U.S. beef and pork got a global makeover at Colorado State University, where Latin American food pros teamed up with U.S. experts to reinvent processed meat products—think culinary boot camp meets international trade. From grinding techniques to flavor-forward innovations, attendees like Chile’s José Jarpa learned how to turn American meats into local market hits, boosting exports and sparking global partnerships one juicy idea at a time. Listen in comfort:Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn. Advertise on DNN:[email protected] This is an automated, high-level news summary based on public reporting.Report issues to [email protected]. View sources & latest updates:https://sources.thednn.ai/862b16d4222ec436