Prior to the US Beef festival, the US Beef workshop on alternative cuts was conducted for Kazakhstan HRI market players. Invited chef consultant Eugen Nazirov has held the workshop that considered fabrication, the best cooking methods, and servicing of:

• Brisket,
• Short Plate,
• Top Sirloin Butt Cap,
• Eye of Round,
• Hanging Tender,
• Top Blade.

Source: USMEF