<\/p>\n\n\n\n
El Instituto Nacional de Carnes (INAC) organiz\u00f3 una experiencia de inmersi\u00f3n para referentes gastron\u00f3micos de mercados que representan m\u00e1s del 80% de las exportaciones del sector.<\/strong><\/p>\n\n\n\n Uruguay reafirm\u00f3 su posicionamiento como proveedor de carnes de nicho y alto valor a trav\u00e9s de una iniciativa estrat\u00e9gica que reuni\u00f3 a figuras clave de la gastronom\u00eda internacional. Del 19 al 27 de marzo, una delegaci\u00f3n de nueve chefs provenientes de Estados Unidos, Europa y China \u2014mercados que lideraron las exportaciones de carne bovina y menudencias en 2025\u2014 recorri\u00f3 el pa\u00eds para profundizar su v\u00ednculo con el sistema productivo nacional.<\/p>\n\n\n\n Los visitantes, vinculados a establecimientos con menciones Michelin<\/strong> y presencia en el ranking Best World Steak Restaurants<\/strong>, ya utilizan carne uruguaya en sus cocinas. Su llegada responde a una apuesta del INAC por el segmento de fine dining<\/em>, donde la calidad diferencial de la prote\u00edna uruguaya encuentra su m\u00e1ximo potencial comercial y de prestigio.<\/p>\n\n\n\n La agenda incluy\u00f3 una capacitaci\u00f3n integral en la sede del INAC, donde t\u00e9cnicos del instituto detallaron los pilares que hacen \u00fanica a la carne uruguaya: la\u00a0trazabilidad obligatoria<\/strong>, el sistema de producci\u00f3n en\u00a0pasturas naturales<\/strong>\u00a0y los rigurosos controles de sanidad y calidad. (Fuente INAC)<\/p>\n","protected":false},"excerpt":{"rendered":" El Instituto Nacional de Carnes (INAC) organiz\u00f3 una experiencia de inmersi\u00f3n para referentes gastron\u00f3micos de mercados que representan m\u00e1s del 80% de las exportaciones del sector. Uruguay reafirm\u00f3 su posicionamiento como proveedor de carnes de nicho y alto valor a trav\u00e9s de una iniciativa estrat\u00e9gica que reuni\u00f3 a figuras clave de la gastronom\u00eda internacional. Del 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