Educational seminar and practical workshop on the US Beef secondary cuts for HRI of the South – Eastern regions of Ukraine was conducted in Kharkov, the second largest city in the country, the biggest industrial and cultural center of Ukraine. The USMEF held in Kharkov the US Beef seminar on HQB cuts four year ago, in April of 2013. 

At the beginning of the event we made a presentation on the US Beef industry features, certification, branding and factors that define the US Beef palatability and quality consistency. The educational seminar was held at Argentina Grill meat restaurant and was attended by about 40 chefs, the South-Eastern Chefs Association’s members, restaurateurs and meat buyers from Kharkov and Kharkov region, and even from Kyiv.

Our current seminar and workshop has deepen knowledge about high quality cuts (there was performed innovation cutting demo of Ribeye) and introduced a variety of the secondary cuts that could be alternative items in steak culture as well as for BBQ. Ukrainian Chef-Consultant Alex Abramov, who was trained in the state of Texas this year, performed various cutting and cooking methods for Top Blade, Sirloin Cap, Short Ribs, Short Plate, Rib Fingers, and Brisket), ideas of the above listed cuts in different cuisines, with various servicing.