The U.S. Meat Export Federation (USMEF) has published 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, Mexican 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 U.S.-Mexico border,' said Chad Russell, USMEF's regional director for Mexico, the Dominican Republic and Central America.
The guidelines were developed with the support of funding from the U.S. Department of Agriculture's 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 Web site