European Union | Chefs Appreciate Experiencing U.S. Beef From Farm To Plate ...

European Union

Chefs Appreciate Experiencing U.S. Beef From Farm To Plate

Seven executive chefs from one- and two-Michelin star restaurants in the Netherlands, Germany, France and Italy spent last week in the United States to see first hand each step in the process of bringing U.S. beef from the farm to the plate.

“The chefs were impressed by all facets of the U.S. beef industry, and especially by the consistency of the products, making U.S. beef a top choice since these high-profile chefs rely on consistent quality, taste and appearance,” said Anne Bardot, USMEF director, Public Affairs & Communications in Europe, Russia and the Middle East.

Bardot accompanied the chefs, along with two European Union meat importers and one journalist, on the tour. They started at a ranch in Oklahoma and were impressed by the land expanse cattle had to graze. Later, the chefs took pleasure in preparing U.S. beef barbecue dishes outside on open grills.

They also went to a live cattle auction to see how cattle are sold. Then they visited an EU-approved U.S. beef processing plant and appreciated its high degree of safety and hygiene. They toured restaurant kitchens and dry-aging rooms where they learned about different preparation methods to bring out the highest qualities of each beef cut.

The chefs use U.S. beef in their restaurants, but this trip introduced them to underutilized cuts and specialty products they did not know were available. As the chefs become more aware of U.S. beef attributes and applications, they serve as ambassadors for U.S. beef by spreading the word to their peers and encouraging others to try the products.

Chef Jay McCarthy met with the chefs in New York City where he introduced items like brisket and top blade. The chefs were able to cook with these cuts at the Culinary Loft, a restaurant-quality kitchen center, and enjoyed being able to experiment with the new cuts. They were shown Wagyu beef, which is highly marbled. They were impressed by these products and indicated they would begin using them upon returning.

The chefs and U.S. beef will be featured in December and January issues of several publications, including Culinaire Saisonnier, a magazine for chefs of high quality establishments. An eight-page feature of the chef tour will be included in the December issue of the magazine, which is published in French and Dutch. A standalone booklet of the feature will be published in several different languages so it can be distributed to chefs worldwide. The Italian culinary magazine, Eurocarni, and the French publication, Le Chef, also will feature stories and recipes from the chef tour.

European Union

Chefs Appreciate Experiencing U.S. Beef From Farm To Plate

Seven executive chefs from one- and two-Michelin star restaurants in the Netherlands, Germany, France and Italy spent last week in the United States to see first hand each step in the process of bringing U.S. beef from the farm to the plate.

“The chefs were impressed by all facets of the U.S. beef industry, and especially by the consistency of the products, making U.S. beef a top choice since these high-profile chefs rely on consistent quality, taste and appearance,” said Anne Bardot, USMEF director, Public Affairs & Communications in Europe, Russia and the Middle East.

Bardot accompanied the chefs, along with two European Union meat importers and one journalist, on the tour. They started at a ranch in Oklahoma and were impressed by the land expanse cattle had to graze. Later, the chefs took pleasure in preparing U.S. beef barbecue dishes outside on open grills.

They also went to a live cattle auction to see how cattle are sold. Then they visited an EU-approved U.S. beef processing plant and appreciated its high degree of safety and hygiene. They toured restaurant kitchens and dry-aging rooms where they learned about different preparation methods to bring out the highest qualities of each beef cut.

The chefs use U.S. beef in their restaurants, but this trip introduced them to underutilized cuts and specialty products they did not know were available. As the chefs become more aware of U.S. beef attributes and applications, they serve as ambassadors for U.S. beef by spreading the word to their peers and encouraging others to try the products.

Chef Jay McCarthy met with the chefs in New York City where he introduced items like brisket and top blade. The chefs were able to cook with these cuts at the Culinary Loft, a restaurant-quality kitchen center, and enjoyed being able to experiment with the new cuts. They were shown Wagyu beef, which is highly marbled. They were impressed by these products and indicated they would begin using them upon returning.

The chefs and U.S. beef will be featured in December and January issues of several publications, including Culinaire Saisonnier, a magazine for chefs of high quality establishments. An eight-page feature of the chef tour will be included in the December issue of the magazine, which is published in French and Dutch. A standalone booklet of the feature will be published in several different languages so it can be distributed to chefs worldwide. The Italian culinary magazine, Eurocarni, and the French publication, Le Chef, also will feature stories and recipes from the chef tour.