On 15 December 2016 USMEF in cooperation with Association of Uzbekistan Chefs conducted an educational masterclass for Uzbekistan HRI professionals on US beef at "Golden Hill" restaurant.

Different options of cutting and preparation of premium (ribeye) and some alternative cuts have been demonstrated  - chuck, ramp, brisket. Particular attention was paid to alternative Beef cuts. These cuts provide the perfect balance of price and quality, and can be entered in the menu of affordable restaurants, cafes and bars. All participants could also taste and to fully appreciate the taste qualities of meat.

Masterclass on US alternative cuts was conducted by Chef Serge Fery who is the Chef of Astoria Hotel in St Petersburg. Serge knows US beef very well, loves it and knows how to deal with it. Serge is also an alumni of Texas Beef Council courses.

More than 60 participants - the chefs and directors of the leading restaurants in Tashkent attended the masterclass. The event was attended by USA Ambassador to Uzbekistan Ms Pamela Spratlen and by US Agricultural Attache in Turkey Ms Elizabeth Leonardi. Madam Ambassador addressed the audience with greetings and talked about the importance of such contacts in establishing trade relationship between two countries.

Educational event was concluded with a gala dinner organized by the importer of American beef for the most valuable customers. Menu, based only on alternative cuts, was designed by Serge Feri for the honor guests.

All participants were given certificates at the end of the master class.