Workshop on American beef at "Passage Gartenberg" restaurant , January 15, Ivano-Frankivsk
USMEF conducted the US Beef seminar for HRI at Pasage Gartenberg restaurant of Ivano-Frankovsk, regional center in Carpathian Mountains. The historical city with population of half a million citizens is a source of manpower for the HRI and Hospitality industries in the Western territories of Ukraine with its wide spectrum of tourists centers, ski resorts, spas, gourmet markets, gastro facilities.
Supported by the West-Ukrainian Chefs Association the US Beef seminar has grabbed attention of the Hospitality Industry in the region and has gathered about 40 local Carpathian chefs, sous-chefs, as well as of invited chefs from foreign countries. The USMEF asked Mirotel’s executive chef Oleksii Dudarenko to conduct the practical part of the seminar and double down on the US Beef cuts for BBQ, smokers, and introduce news for the region cuts and muscles of the US Beef. Thus, there were presented the best cooking methods for the US Beef Flanks, Top Sirloin Butt Caps, Short Plate, Brisket, Short Ribs, Rib fingers, and innovation cutting methods for Ribeye and NY Strip.
It’s worth noting that despite the local production of beef, and wide usage of domestic beef products, their quality, palatability, and especially the quality consistency not always meet the growing demand of the Ukrainian consumers for high quality meat. On the one hand it’s quite accountably: the price on chilled beef imports delivered by air is higher than on domestic beef produced by domestic Kosyatinsky farm, for instance. But from the other hand we could see the popularity of the meat restaurants with wide range of beef items, with aged beef in high level and white cloth restaurants. And the interest to the US beef keeps growing.