U.S. Beef Josper Master Class Held in Almaty
On June 11, 2026, USMEF in cooperation with Thermoplan Asia, hosted a master class focused on U.S. beef applications and cooking techniques using Josper equipment. The event was held at the Thermoplan Asia office and showroom in Almaty, Kazakhstan.
More than 40 professionals representing steakhouses, meat restaurants, retailers and other foodservice industry businesses attended the educational program.
The master class was led by Vladimir Tyan, chef-consultant and USMEF Ambassador for Central Asia. Participants were introduced to a broad range of U.S. beef products available in the Kazakhstan market and explored various cooking applications designed specifically for Josper equipment.
Featured items included U.S. beef brisket, Short Ribs, Top Sirloin Butt Cap (picanha), Club and iBone steaks, as well as burgers prepared from 80% lean marbled ground beef in different grind formats. Special recipes developed for the event highlighted the versatility and premium eating qualities of U.S. beef.
A special guest of the event was Bakri Bouchi, CEO of Josper, who traveled from Spain to participate in the program. He explained key principles of cooking different U.S. beef cuts and burgers on Josper equipment, including temperature management, cooking techniques and methods for maximizing product performance and consistency.
Throughout the master class, attendees learned about the wide variety of U.S. beef cuts available in Kazakhstan and experienced the unique flavor profile, quality consistency and distinctive barbecue character achieved through Josper cooking.
Kazakhstan remains one of the leading destinations for U.S. beef in Central Asia. USMEF continues to organize educational programs for foodservice and retail professionals throughout the region, showcasing premium U.S. beef products and cooking methods that help operators improve yields, reduce losses and maximize profitability.
Source: USMEF
