May Is National BBQ Month: One Grill, Diverse Culinary Traditions
In the United States, May is officially recognized as National BBQ Month, marking the beginning of the peak grilling season leading into Memorial Day.
Barbecue represents a significant part of American food culture and serves as an important driver of demand for U.S. beef and U.S. pork in both domestic and international markets.
As noted by USMEF, National BBQ Month reflects the concept of “one grill and a world of possibilities,” bringing together diverse culinary traditions. Whether it is slow-cooked American brisket, Korean Bulgogi, or Japanese Yakiniku, the quality of U.S. red meat ensures versatility and consistent performance across different gastronomic formats.
Throughout May, retailers and foodservice operators intensify promotions featuring:
- U.S. beef steaks and burgers
- U.S. pork ribs and Boston Butt
- slow-cooked and grill-ready products
- premium and family-oriented offerings for outdoor dining
National BBQ Month therefore remains an important platform for sustaining global demand for U.S. red meat.
Source: USMEF
