U.S. Beef Showcased at Amsterdam HRI Event
Published: Oct 07, 2009
U.S. Beef Showcased at Amsterdam HRI Event
USMEF recently joined forces with beef importer Nice to Meat for an educational session and tasting event at the Bloomingdale Beach Club near Amsterdam. Nearly 250 chefs, restaurant owners and suppliers to the region's hotel, restaurant and institution (HRI) sector were in attendance for the program that was developed with support from the Beef Checkoff Program.
U.S. Consul General Julie Ruterbories delivered the event's opening remarks, followed by introductory information on U.S. beef from USMEF-Europe Director John Brook and Mikel Powe, owner and CEO of Nice to Meat. The middle meat steak cuts presented at the event were dry-aged ribeyes and striploins. Flank steaks, value cuts from shoulder clod and U.S. beef burgers were also featured. Nice to Meat is developing a turnkey steakhouse concept, whereby anyone who wants to open a steakhouse can source everything they need from one supplier. In addition to the beef supply and meat broilers, this package may also include dry-aging cabinets that will display the beef to restaurant customers.
U.S. Consul General Julie Ruterbories delivered the event's opening remarks, followed by introductory information on U.S. beef from USMEF-Europe Director John Brook and Mikel Powe, owner and CEO of Nice to Meat. The middle meat steak cuts presented at the event were dry-aged ribeyes and striploins. Flank steaks, value cuts from shoulder clod and U.S. beef burgers were also featured. Nice to Meat is developing a turnkey steakhouse concept, whereby anyone who wants to open a steakhouse can source everything they need from one supplier. In addition to the beef supply and meat broilers, this package may also include dry-aging cabinets that will display the beef to restaurant customers.
U.S. Beef Showcased at Amsterdam HRI Event
USMEF recently joined forces with beef importer Nice to Meat for an educational session and tasting event at the Bloomingdale Beach Club near Amsterdam. Nearly 250 chefs, restaurant owners and suppliers to the region's hotel, restaurant and institution (HRI) sector were in attendance for the program that was developed with support from the Beef Checkoff Program.
U.S. Consul General Julie Ruterbories delivered the event's opening remarks, followed by introductory information on U.S. beef from USMEF-Europe Director John Brook and Mikel Powe, owner and CEO of Nice to Meat. The middle meat steak cuts presented at the event were dry-aged ribeyes and striploins. Flank steaks, value cuts from shoulder clod and U.S. beef burgers were also featured. Nice to Meat is developing a turnkey steakhouse concept, whereby anyone who wants to open a steakhouse can source everything they need from one supplier. In addition to the beef supply and meat broilers, this package may also include dry-aging cabinets that will display the beef to restaurant customers.
U.S. Consul General Julie Ruterbories delivered the event's opening remarks, followed by introductory information on U.S. beef from USMEF-Europe Director John Brook and Mikel Powe, owner and CEO of Nice to Meat. The middle meat steak cuts presented at the event were dry-aged ribeyes and striploins. Flank steaks, value cuts from shoulder clod and U.S. beef burgers were also featured. Nice to Meat is developing a turnkey steakhouse concept, whereby anyone who wants to open a steakhouse can source everything they need from one supplier. In addition to the beef supply and meat broilers, this package may also include dry-aging cabinets that will display the beef to restaurant customers.