Magazine article

European Union                                                                

American Beef — A Taste of Liberty

One of Europe’s most prestigious culinary magazines devotes eight pages to U.S. beef and USMEF

A USMEF tour, which brought seven executive chefs from one and two Michelin star restaurants in the Netherlands, Germany, France and Italy, is featured in the Winter issue of the culinary magazine “Culinaire Saisonnier,” one of the most popular culinary magazines among HRI professionals — 25,000 readers — in Europe. The magazine’s assistant editor, Joost van Roosmalen, a former chef, was part of the November tour. His eight-page article gives a very positive summary of U.S. beef from the farm to the plate and its story about U.S. beef, cowboys and producers informs European professionals and a larger audience about U.S. beef quality attributes and U.S. farming and production practices.

A standalone booklet of this feature will be published soon in English, Spanish, German and Italian and will be distributed to European importers of U.S. beef as well as to HRI customers. The publication of this detailed article is part of USMEF strategy to raise the profile of U.S. meat products in Europe.

European Union                                                                

American Beef — A Taste of Liberty

One of Europe’s most prestigious culinary magazines devotes eight pages to U.S. beef and USMEF

A USMEF tour, which brought seven executive chefs from one and two Michelin star restaurants in the Netherlands, Germany, France and Italy, is featured in the Winter issue of the culinary magazine “Culinaire Saisonnier,” one of the most popular culinary magazines among HRI professionals — 25,000 readers — in Europe. The magazine’s assistant editor, Joost van Roosmalen, a former chef, was part of the November tour. His eight-page article gives a very positive summary of U.S. beef from the farm to the plate and its story about U.S. beef, cowboys and producers informs European professionals and a larger audience about U.S. beef quality attributes and U.S. farming and production practices.

A standalone booklet of this feature will be published soon in English, Spanish, German and Italian and will be distributed to European importers of U.S. beef as well as to HRI customers. The publication of this detailed article is part of USMEF strategy to raise the profile of U.S. meat products in Europe.