To begin Chief Herman held two presentations. The first one was on the American Beef production, features, factors that define the quality of the American Beef, the USDA programs of beef safety and grading.

The subject of his second presentation was the Millennials audience in HRI outlets and meeting to their current requirements and expectations at the current time.

Within the third part of the seminar Chef German prepared seven recipes with American beef premium and alternative cuts and muscles in the USA Southland cuisine:

• Coffee Rub Brisket;
• Adobo Hanging Tender;
• Top Blade with Pico;
• Smoked Short Ribs;
• Chuck Tail Flaps with Guajillo;
• Ribeye with Guacamole;
• NY Strip with Salsa.

Chef German shared his recipes how to cook different American beef muscles using variety methods such as smoking, low-slow, sous vide, roasting, grilling. The chef called the proper doneness of the American beef especially important as well as proper servicing.

The seminar “U.S. Beef for Millennials” was attended by more than 70 HRI specialists, among them beeing presented local meat importers and food distributors, retailers, chefs and restaurateurs from Central Asian countries, meat buyers, and independent consultants.

Source: USMEF