INAC is strengthening the presence of Uruguayan beef in the world, through international chefs
The initiative sought to deepen the link with key gastronomic figures and position Uruguayan beef in global haute cuisine.
From March 19 to 27, the National Meat Institute (INAC) hosted a delegation of nine international chefs from the United States, Europe and China, the three markets that together accounted for more than 80% of Uruguayan beef and offal exports in 2025.
These were chefs with Michelin and Best World Steak Restaurants awards, as well as outstanding international careers, who currently work with Uruguayan meat in their restaurants and are positioned as benchmarks in the fine dining segment, a strategic niche for Uruguay due to its focus on high-value products.
During their stay, the chefs participated in an agenda designed to introduce them to the country, its production system, and the distinctive quality of its meats. At INAC (National Meat Institute), they received comprehensive training on the sector, covering key aspects such as traceability—in which Uruguay is a global pioneer—the production system based on natural pastures, and the strict controls that guarantee product reliability.
The presentations were given by technicians from the Institute, who provided in-depth information on the origin of the cuts, their characteristics, market access, and the international positioning of Uruguayan beef. They also presented the marketing campaigns planned for 2026 in these three strategic markets.
As part of the tour, the delegation visited a meatpacking plant, where they were able to learn firsthand about the high industrial standards, control systems and technological tools that support product quality, such as the so-called "black boxes".
One of the highlights was a visit to a ranch near the India Muerta dam, where the chefs experienced the production system firsthand in its natural environment. They particularly appreciated the vastness of the land, the abundance of water, the quality of Uruguayan cattle breeds, the preservation of native forests, and the sustainable soil management.
The day culminated with a masterclass led by renowned grill master Sebastián Manito, who shared grilling techniques and the versatility of different cuts, in an experience that synthesized the concept of "from field to table".
The agenda also included meetings with leading figures in Uruguayan gastronomy such as Alejandro Acland, Lucía Soria and Tomás Bartesaghi, creating opportunities for professional exchange where Uruguayan meat was the central focus.
In conjunction with INAVI, a strategic partner in export matters, the chefs also visited a national winery, where they explored the complementarity between wines and meats, and delved into the unique characteristics of the Uruguayan terroir.
The chefs agreed that the experience significantly expanded their knowledge of Uruguay, its production, and INAC's key role in the meat supply chain. They emphasized that this information will be fundamental to conveying an authentic story in every dish they prepare.
This type of initiative reinforces the Institute's strategy of maintaining close ties with key markets, dispelling myths, and positioning Uruguay as a reliable, sustainable, and excellent supplier worldwide.
INAC continues to work steadily on international promotion, consolidating ties and building value for the entire meat chain, with a long-term vision focused on the development and global positioning of the country.
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