USMEF creates guidelines for exports to Mexico
Sept. 7, 2011
by Meat&Poultry Staff
DENVER – The US Meat Export Federation has developed a comprehensive set of guidelines for managing and expediting the export of red meat products to Mexico. The 74-page booklet covers everything from paperwork done at the processing plant to documentation, SENASICA inspection, customs verification and answers to commonly asked questions.
“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 US-Mexico border,” said Chad Russell, USMEF’s regional director for Mexico, the Dominican Republic and Central America. “Our exporter members have asked us for this kind of information over the years. This document brings the answers to many questions together in one place for easy reference.”
The guidelines were developed with the support of funding from the USDA Market Access Program (MAP), the Beef Checkoff Program and the Pork Checkoff Program. A printable English-language PDF
of the document can be found on the USMEF website.