Source: Andrew Sulluchuco,  MEATINGPLACE, 9/27/11

USMEF has updated a set of guidelines for managing and expediting red meat exports to Mexico, the organization reports.

The 74-page booklet covers such topics as documentation process, customs verification, and an FAQ section.

"These recommendations were developed after many visits performed by USMEF technical staff to different agencies and groups engaged in transportation, freight forwarding, inspection, verification and customs clearance of red meat products along the U.S.-Mexico border," said Chad Russell, USMEF regional director for Mexico, the Dominican Republic and Central America.

"Our exporter members have asked us for this kind of information over the years," Russell added. "This document brings the answers to many questions together in one place for easy reference."

The guidelines were developed through funding from the USDA Market Access Program, the Beef Checkoff Program and the Pork Checkoff Program.

An English-language version of the document can be found here.
 

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