American Beef Cutting & Cooking Demo in Tbilisi, Georgia
Supported by USMEF American Beef Cutting & Cooking demo was conducted for Georgian restaurateurs and leading chefs of meat famous high end and meat restaurants on April 28 at Argentinian Steakhouse in Tbilisi, the capital of Georgia country.
USMEF Regional representative Galina Kochubeeva had featured the excellent advantages of the U.S. marble beef, its taste, tenderness, juiciness - features that put the product at an unattainable altitude.
Invited chef-consultant and Pitmaster Konstantin Zhbakov conducted American Beef cutting demo in innovative option for Ribeye and Striploin as well as in classic steaks paying special attention to major nuances.
For Cooking demo the chef-consultant worked out a special menu for American beef cuts, various marinated, sauces, rubs, garnishes.
- U.S. beef Striploin was represented as roast beef with cheese sauce, classic steaks NY Strip, steaks “tagliata” and “tataki”;
- U.S. beef Ribeye was demonstrated in two kinds of innovative ribeye steaks - “cucina steak” and «casquette steak»;
- for Short Loin cut the chef-consultant focused on nuances of cutting, grilling (T-bone and Porterhouse steaks), and servicing.
About 60 restaurateurs, leading chefs, sous-chefs, other HRI market players from Georgia and Armenia attended the American Beef Cutting & Cooking Demo at Argentinian Steakhouse.
Source: USMEF
