US Pork, Beef, Veal Showcased at Southwest Russia Seminar

US Pork, Beef, Veal Showcased at Southwest Russia Seminar

Sochi, Russia, host city of the next Winter Olympic Games in 2014, was the venue for a recent USMEF seminar highlighting the flavor, quality and convenience of U.S. pork, beef and veal.

The event was held at The Gallery restaurant in Sochi with support from the Pork Checkoff and Beef Checkoff Programs, as well as area distributors Snow World (of Moscow) and Gourmet (of Sochi). It was attended by 36 chefs and food industry professionals from this beautiful resort community between the Black Sea and the Caucasus Mountains.

Russian Chef Elena Lyamina headlines a USMEF culinary seminar in Sochi

A highlight of the seminar was a presentation by Chef Elena Lyamina of Moscow’s Meat Club restaurant — one of 150 establishments owned by famous Moscow restaurateur Arcady Novikov. Chef Lyamina has extensive experience with high-quality cuts of U.S. red meat. She offered gourmet cooking methods for bone-in ribeye, beef short ribs cooked with Narsharap sauce, roasted brisket rubbed with herbs and grilled top blade steaks.  Chef Lyamina’s demonstrations also featured boneless and bone-in U.S. pork loin and milk-fed U.S. veal.

“This was a terrific opportunity to educate chefs in this region about a wide variety of U.S. pork, beef and veal cuts,” said Galina Kochubeeva, USMEF Moscow manager. “The excellent quality, versatility and value of U.S. products really shine through when demonstrated by one of Russia’s best-known chefs.”  

U.S. beef exports to Russia are thriving in 2010. Through the first quarter of the year, beef muscle cut exports reached 4,567 metric tons (10.1 million pounds) valued at more than $18 million – more than 20 times their 2009 pace. Combined beef/beef variety meat exports were 12,855 metric tons (28.3 million pounds) valued at $28.9 million. This is more than double the volume and five times the value of January-March 2009.

U.S. pork exports to Russia are far lower than last year, but this is primarily due to lack of access. The recent reinstatement of many U.S. pork plants should allow pork exports to Russia to rebound significantly in the second quarter.  

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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.

For more information, contact Jim Herlihy at jherlihy@usmef.org.

USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.

US Pork, Beef, Veal Showcased at Southwest Russia Seminar

Sochi, Russia, host city of the next Winter Olympic Games in 2014, was the venue for a recent USMEF seminar highlighting the flavor, quality and convenience of U.S. pork, beef and veal.

The event was held at The Gallery restaurant in Sochi with support from the Pork Checkoff and Beef Checkoff Programs, as well as area distributors Snow World (of Moscow) and Gourmet (of Sochi). It was attended by 36 chefs and food industry professionals from this beautiful resort community between the Black Sea and the Caucasus Mountains.

Russian Chef Elena Lyamina headlines a USMEF culinary seminar in Sochi

A highlight of the seminar was a presentation by Chef Elena Lyamina of Moscow’s Meat Club restaurant — one of 150 establishments owned by famous Moscow restaurateur Arcady Novikov. Chef Lyamina has extensive experience with high-quality cuts of U.S. red meat. She offered gourmet cooking methods for bone-in ribeye, beef short ribs cooked with Narsharap sauce, roasted brisket rubbed with herbs and grilled top blade steaks.  Chef Lyamina’s demonstrations also featured boneless and bone-in U.S. pork loin and milk-fed U.S. veal.

“This was a terrific opportunity to educate chefs in this region about a wide variety of U.S. pork, beef and veal cuts,” said Galina Kochubeeva, USMEF Moscow manager. “The excellent quality, versatility and value of U.S. products really shine through when demonstrated by one of Russia’s best-known chefs.”  

U.S. beef exports to Russia are thriving in 2010. Through the first quarter of the year, beef muscle cut exports reached 4,567 metric tons (10.1 million pounds) valued at more than $18 million – more than 20 times their 2009 pace. Combined beef/beef variety meat exports were 12,855 metric tons (28.3 million pounds) valued at $28.9 million. This is more than double the volume and five times the value of January-March 2009.

U.S. pork exports to Russia are far lower than last year, but this is primarily due to lack of access. The recent reinstatement of many U.S. pork plants should allow pork exports to Russia to rebound significantly in the second quarter.  

# # #

The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.

For more information, contact Jim Herlihy at jherlihy@usmef.org.

USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.