Workshop on alternative cuts of American beef in Tashkent on May 27
Traditionally, before the start of the CA Team Chef Battle on U.S. Beef Cooking, on May 27 the United States Meat Export Federation (USMEF) conducted a workshop on secondary cuts and muscles of American Beef.
The invited chef-consultant Pavel Galkovsky has demonstrated the correct cleaning, trimming, cutting, grain direction, proper cooking methods for U.S. Beef Top Blade, Top Sirloin Butt Cap, Tri-Tips, Short Ribs.
These cuts would be used in the futured U.S. Beef Chef Battle.
Complementarily chef Pavel has demonstrated the NY Strip steaks for understanding the correct doneness levels of steaks and roast beef, proper trimming, cutting, thickness, internal temperature.
60 more chefs and HRI market players from Central Asia and Azerbaijan attended the U.S. Beef secondary cuts workshop that took place at Gastronomica Culinary Studio in Tashkent Uzbekistan.
Source: USMEF
