On April 13, the USMEF hosted this workshop featuring invited chef Jorge Sevilla from Globe Gourmet and Esentai Gourmet.

The focus was on secondary cuts and muscles of American Beef, demonstrating the correct cleaning, trimming, cutting, grain direction, and proper cooking methods for American Beef Tri-Tips, Flanks, and Brisket flat. These techniques could have been applied in the American Beef competition. Additionally, Ribeye Select steaks were included to help understand the correct doneness levels of steaks and roast beef, along with proper trimming, cutting, thickness, and internal temperature.

Sixty more chefs and HRI market players from Central Asia and Azerbaijan attended the American Beef secondary cuts workshop, which took place at Gastronomica Culinary Studio in Tashkent, Uzbekistan.

Source: USMEF