Russia's Top Meat Distributor Co-Hosts USMEF Beef Seminar
Published: Jan 31, 2011
Nearly 50 Russian food service and retail buyers, chefs and industry representatives joined USMEF-Russia last week for a seminar co-hosted by Russia's largest meat distributor to introduce six alternative beef cuts to that market.
Marr Russia, Ltd., the nation's largest meat distributor for the hotel/restaurant/institutional and retail sectors, joined USMEF in organizing and presenting the program that was funded with the support of the Beef Checkoff and the USDA Market Access Program (MAP). Marr hosted the program at its new distribution center for chilled and frozen meat, steak processing and a patty production line for major restaurant chains including McDonald's, KFC and Carl's Jr.
Marr Russia, Ltd., the nation's largest meat distributor for the hotel/restaurant/institutional and retail sectors, joined USMEF in organizing and presenting the program that was funded with the support of the Beef Checkoff and the USDA Market Access Program (MAP). Marr hosted the program at its new distribution center for chilled and frozen meat, steak processing and a patty production line for major restaurant chains including McDonald's, KFC and Carl's Jr.
Chef Konstantin Zhbakov of the Beef & Reef restaurant chain introduced beef shoulder clod and topside, explaining fabrication, portion control and cooking methods for the muscles derived from these two cuts.
Goodman's steak house brand-chef Vyacheslav Delberg demonstrated the best way to trim the hanging tender and prepare the Onglet steak, a Goodman's specialty. Other presentations focused on the top sirloin cap, flank and outside skirt.
Vladimir Kim, Marr import manager, presented a complete list of the U.S. meat products which Marr is proposing to its customers, including packaging, grades, specifications and new items.
USMEF staff provided information on the U.S. beef industry, attributes of U.S. beef products, USDA programs, grading and marketing programs, and details on feeding, grades, cattle breeds, aging, and other aspects of the U.S. meat industry.
“Our collaboration with Marr Russia for this seminar was a very important element,” said Galina Kochubeeva, manager for USMEF-Moscow. “Marr is very influential in the Russian food service and retail communities, and its willingness to host this event shows an appreciation of and confidence in U.S. beef.”
Through the first 11 months of 2010, exports of U.S. beef to Russia are up 105 percent in volume and 291 percent in value versus 2009, reaching 54,987 metric tons (121.2 million pounds) valued at $147.3 million.
Goodman's steak house brand-chef Vyacheslav Delberg demonstrated the best way to trim the hanging tender and prepare the Onglet steak, a Goodman's specialty. Other presentations focused on the top sirloin cap, flank and outside skirt.
Vladimir Kim, Marr import manager, presented a complete list of the U.S. meat products which Marr is proposing to its customers, including packaging, grades, specifications and new items.
USMEF staff provided information on the U.S. beef industry, attributes of U.S. beef products, USDA programs, grading and marketing programs, and details on feeding, grades, cattle breeds, aging, and other aspects of the U.S. meat industry.
“Our collaboration with Marr Russia for this seminar was a very important element,” said Galina Kochubeeva, manager for USMEF-Moscow. “Marr is very influential in the Russian food service and retail communities, and its willingness to host this event shows an appreciation of and confidence in U.S. beef.”
Through the first 11 months of 2010, exports of U.S. beef to Russia are up 105 percent in volume and 291 percent in value versus 2009, reaching 54,987 metric tons (121.2 million pounds) valued at $147.3 million.
Nearly 50 Russian food service and retail buyers, chefs and industry representatives joined USMEF-Russia last week for a seminar co-hosted by Russia’s largest meat distributor to introduce six alternative beef cuts to that market.
Marr Russia, Ltd., the nation’s largest meat distributor for the hotel/restaurant/institutional and retail sectors, joined USMEF in organizing and presenting the program that was funded with the support of the Beef Checkoff and the USDA Market Access Program (MAP). Marr hosted the program at its new distribution center for chilled and frozen meat, steak processing and a patty production line for major restaurant chains including McDonald’s, KFC and Carl’s Jr.
Marr Russia, Ltd., the nation’s largest meat distributor for the hotel/restaurant/institutional and retail sectors, joined USMEF in organizing and presenting the program that was funded with the support of the Beef Checkoff and the USDA Market Access Program (MAP). Marr hosted the program at its new distribution center for chilled and frozen meat, steak processing and a patty production line for major restaurant chains including McDonald’s, KFC and Carl’s Jr.
Chef Konstantin Zhbakov of the Beef & Reef restaurant chain introduced beef shoulder clod and topside, explaining fabrication, portion control and cooking methods for the muscles derived from these two cuts.
Goodman’s steak house brand-chef Vyacheslav Delberg demonstrated the best way to trim the hanging tender and prepare the Onglet steak, a Goodman’s specialty. Other presentations focused on the top sirloin cap, flank and outside skirt.
Vladimir Kim, Marr import manager, presented a complete list of the U.S. meat products which Marr is proposing to its customers, including packaging, grades, specifications and new items.
USMEF staff provided information on the U.S. beef industry, attributes of U.S. beef products, USDA programs, grading and marketing programs, and details on feeding, grades, cattle breeds, aging, and other aspects of the U.S. meat industry.
“Our collaboration with Marr Russia for this seminar was a very important element,” said Galina Kochubeeva, manager for USMEF-Moscow. “Marr is very influential in the Russian food service and retail communities, and its willingness to host this event shows an appreciation of and confidence in U.S. beef.”
Through the first 11 months of 2010, exports of U.S. beef to Russia are up 105 percent in volume and 291 percent in value versus 2009, reaching 54,987 metric tons (121.2 million pounds) valued at $147.3 million.
Goodman’s steak house brand-chef Vyacheslav Delberg demonstrated the best way to trim the hanging tender and prepare the Onglet steak, a Goodman’s specialty. Other presentations focused on the top sirloin cap, flank and outside skirt.
Vladimir Kim, Marr import manager, presented a complete list of the U.S. meat products which Marr is proposing to its customers, including packaging, grades, specifications and new items.
USMEF staff provided information on the U.S. beef industry, attributes of U.S. beef products, USDA programs, grading and marketing programs, and details on feeding, grades, cattle breeds, aging, and other aspects of the U.S. meat industry.
“Our collaboration with Marr Russia for this seminar was a very important element,” said Galina Kochubeeva, manager for USMEF-Moscow. “Marr is very influential in the Russian food service and retail communities, and its willingness to host this event shows an appreciation of and confidence in U.S. beef.”
Through the first 11 months of 2010, exports of U.S. beef to Russia are up 105 percent in volume and 291 percent in value versus 2009, reaching 54,987 metric tons (121.2 million pounds) valued at $147.3 million.