Meat ? it?s what?s for dinner and it?s also what is sending four local chefs to Mexico to compete in a prestigious American cooking competition.

Rick Bartram from the Elbow Beach, Dean Dupuis from La Coquille, Eddie Smith from the Mediterraneo and Graham Williams from the Riddell?s Bay Golf and Country Club are four of the twelve Caribbean Basin chef finalists in the 6th International Foodservice Competition sponsored by the United States Meat Export Federation (USMEF). They will be accompanied by Garry Roman from Butterfield & Vallis as their team co-ordinator.

The competition required chefs working at foodservice operations in the Caribbean to prove that the meat used on their menus had its origins in the United States. Each chef received points based on the amount of American meat appearing on the menu. The more variety of meat from the United States used on the menu, the higher the total points.

The 12 finalists received the highest scores.

To extend the reach of American red meat beyond the restaurant, participants also had to submit unique red meat recipes that could be prepared by at-home cooks.

The recipes will be the basis for a cook-off in Mexico City where the chefs will be competing for six winner?s spots. The recipes will also be used in various promotions this year.

As finalists, the four chefs and the team leader will be going on an all-expense paid trip to Mexico City at the beginning of August.

In Mexico there will be tours of Mexican markets, the famous pyramids of Teotihuac?n, and sampling of Mexican cuisine.

The 12 finalists will compete with their recipes along with 15 finalists from Mexico at a cook-off at the illustrious Le Cordon Bleu Cooking School.

?The interest in this foodservice competition continues to grow in the Caribbean with more chefs using meat products from the United States on their menus,? said Elizabeth Wunderlich, Caribbean Manager of USMEF. ?The number of entrants continues to increase and the competition heightens each year for that finalist spot, this year?s contest drew over 150 preliminary entries from 18 islands throughout the Caribbean Basin, Bahamas and Bermuda ? with only 12 finalists selected.?

Ms Wunderlich said these chefs rely on American red meat products to enhance their menu selections.

?The 12 Caribbean chef finalists have introduced diners to American beef, pork, lamb and veal with their unique ability to use American meat in indigenous, Caribbean-style applications,? she said. ?As a result, more people throughout the Caribbean Basin are aware of American red meat products and how to enjoy them, whether dining out or preparing a meal at home.?

USMEF is a non-profit trade association working to create new opportunities and develop existing international markets for American meat.

They are headquartered in Denver, Colorado and have offices in Seoul, Tokyo, Osaka, Hong Kong, Singapore, Taipei, Beijing, Moscow, St. Petersburg, Mexico City, Monterey, and London. USMEF also has special market representatives covering, the Middle East, Central and South America and the Caribbean.