American Beef Master Class was held on May 25, 2023, in Kazakhstan
A master class on American marbled beef for HRI market participants was held in Uralsk, the administrative center of the West Kazakhstan region of the Republic of Kazakhstan, the oldest city in Western Kazakhstan on the Ural River. The US Meat Export Federation (USMEF) invited chefs Pavel Galkovsky (Russia) – one of the most experienced specialists working with deli meat products in the region; and Vladimir Tyan (Kazakhstan) – a bright master, "an innovator and evangelist of modern cuisine", as the classics of the hospitality industry of the Republic of Kazakhstan say about him.
At the master class, invited chefs Pavel and Vladimir revealed the secrets of competent cooking and proper cutting of premium and alternative cuts of American beef.
They also shared their favorite recipes and explained why chefs around the world prefer to cook dishes from American beef.
Since the master class was held in Uralsk for the first time, its participants were presented with premium cuts: Tenderloin Choice, Ribeye Prime and Choice, Striploin Choice and Short Loin. Porterhouse, T-bone and Club steaks were cooked from these premium cuts. To compare, Flank steaks were cooked from alternative muscles. Flank steaks are convenient to work with, since the waste from their stripping is minimal, but the steaks themselves have a rich meaty taste.
About 40 HRI market players from the cities of Uralsk, Aktobe, Atyrau and Aksai attended the master class on May 25th.
The event was partnered by Jiraffa Company, an importer and distributor of American beef in Kazakhstan, and the Dombyra restaurant, Uralsk. The team of Dombyra chefs led by Oles Trubach and Viktor Chudinov created not only excellent conditions for preparing and holding a master class, but also spent Dombyra gastro dinner with American beef for residents of Uralsk on Friday, May 26th.
Source: USMEF
