Presentation of U.S. Beef and Pork Region Took Place on September 22 in Petropavlovsk, Kazakhstan
Presentation of U.S. Beef and Pork for HoReCa Professionals of North Kazakhstan Region Took Place on September 22 with the Support of the U.S. Meat Export Federation (USMEF).
The event was held in the cozy and scenic Family Restaurant Usadba in Petropavlovsk and brought together representatives of the region’s restaurant and hotel industry. The atmosphere was truly professional and inspiring: participants not only witnessed the chef’s skills but also had the chance to taste dishes made from U.S. red meat.
Chef-speaker Pavel Galkovsky, U.S. red meat ambassador and an experienced expert in working with premium cuts, presented ribeye and striploin of Prime and Choice grades. He gave a detailed demonstration of trimming, slicing, and cooking steaks, sharing practical advice and professional secrets.
Special interest was sparked by the introduction of alternative muscles – tri-tip, used for the famous Santa Maria steak, and hanging tender, also known as the butcher’s steak. Guests highlighted the versatility and unique flavor of these cuts, which open new opportunities for restaurant menus.
Pavel Galkovsky completed training in the BEEF 101 program in Texas, USA, worked at well-known steakhouses such as Kolbasoff, Goodman’s, and T-Bone, and continues to actively promote U.S. red meat culture in Kazakhstan.
The event was supported by the Association of Restaurateurs and Hoteliers of the North Kazakhstan Region, Family Restaurant Usadba and Green Park, the Cooks.kz Association, and Cape Herb & Spices. Thanks to their support, participants had the opportunity to experience U.S. red meat through a live master class and an inspiring tasting.
Source: USMEF