The U.S. Meat Export Federation (USMEF), in partnership with the USDA’s Foreign Agricultural Service and a local Peruvian importer, has launched a strategic initiative to expand the footprint of U.S. red meat in Peru’s food sector through new products derived from beef liver and ham. As part of this effort, two innovative products, liver burgers and liver meatballs, were introduced to key industry stakeholders in Lima. These products were designed to meet growing demand for high-protein, iron-rich, and cost-effective meal solutions in the region.

To support product localization and elevate appeal, USMEF enlisted celebrated Peruvian chef Palmiro Ocampo to develop tailored recipes that align with local culinary preferences.

“We have been working to position U.S. beef liver in Peru as an affordable protein source, but our efforts have been limited by its availability. Beef livers are generally treated by the trade as a commodity product and its availability in the market is not consistent,” says SMEF South America Representative Jessica Julca. “So, we collaborated with a local chef to develop new, value-added products that would utilize U.S. beef liver and U.S. pork.”

Image Credit: U.S. Meat Export Federation