USMEF conducted a seminar “U.S. Beef on Grill” in Kyrgyzstan
Continuing the program of U.S. Beef promoting in Central Asia, the American Meat Export Federation (USMEF), supported by Beef Checkoff, has conducted American Beef Days in Bishkek, the capital of the Republic of Kyrgyzstan.
USMEF jointly with Weber held an "American beef on the grill" master class for restaurateurs, chefs, buyers of meat products of the HoReCa market of Kyrgyzstan. The master class was held on August 27 at the Zaytun culinary studio to show options for cooking American beef on Weber grills, to demonstrate the high quality of both premium and alternative cuts and muscles in various cooking methods.
Invited chef-speaker Jorge Sevilla, who has been helping us with American Beef presentations in Central Asia, prepared recipes of a wide range of U.S. Beef cuts and muscles to show the diversity of tastes of American Beef dishes.
But still, his main goal was to demonstrate to the seminar visitors the real natural taste and flavor of American Beef.
U.S. Beef Short Plate, Brisket, Short Ribs, Hanging Tender, Ribeye Choice that are available in the Central Asian market with various and proper cooking methods, marinades, rubs, spices, and sauces.
The Association of Chefs of Kyrgyzstan, which actively develops the hospitality industry of Kyrgyzstan, works both in the country and in other markets of the Region, provided great assistance in inviting professional participants of the USMEF seminar. The Association participates in chef education programs in Kyrgyzstan and in various chef championships in the Region, including Mongolia.
Source: USMEF
