USMEF Export Services Team Holds Cutting Demonstrations in Russia, Korea

USMEF Export Services Team Holds Cutting Demonstrations in Russia, Korea

Members of the USMEF Export Services team recently had the opportunity to conduct meat cutting and merchandising demonstrations in Russia and South Korea. The first event was held in Moscow Sept. 18 and 19, in which USMEF’s Courtney Heller, manager of export services, conducted a beef cutting demonstration featuring the chuck and round for an audience of 29 chefs. The program included the harvesting of value cuts such as the Flat Iron steak and petite tender from the forequarter, as well as the breaking down of the top round, bottom round and knuckle from the hindquarter. Heller was assisted in the cooking portion of the demonstration by National Chef’s Guild chef Konstantin Zbakov of Moscow.

USMEF’s Courtney Heller and National Chef’s Guild chef Konstantin Zbakov demonstrate value cuts

“This was a great opportunity to expose these chefs to some delicious, reasonably priced beef cuts that can add a lot of value and versatility to their menus,” Heller said.

The program also featured a discussion of USMEF’s mission and functions, grain-fed versus grass-fed beef, U.S. beef quality grades, and portion control. The event was funded by the Beef Checkoff Program and based on the New Products Initiative developed by the National Cattlemen’s Beef Association’s Beef Innovations Group (BIG).

Kevin Smith, USMEF’s director of export services, conducted a beef and pork cutting and merchandising demonstration in Seoul Oct. 2 and 3, for more than 500 traders, distributors, buyers and managers.

USMEF’s Kevin Smith shows exactly how to make the cut

The program entitled “Adding Value to the Chuckroll” introduced the audience to alternative steak cuts, and was followed by a menu sampling featuring beef cuts such as short ribs, tenderloin, ribeye roll, chuck flap tail, brisket and striploin, as well as pork cuts including belly, spare rib, bacon and sausage. Tyson, Cargill and JBS Swift showcased beef and pork cuts at the event, which also included a global beef and pork market update by Erin Daley, USMEF’s manager of research and analysis.

“The participants were clearly excited to have U.S. beef back in the market,” Smith said. “But we can’t say enough about how U.S. pork in performing in Korea. We hold the highest market share of imported pork in Korea, and we are moving pork there at a record pace this year.”

USMEF Export Services Team Holds Cutting Demonstrations in Russia, Korea

Members of the USMEF Export Services team recently had the opportunity to conduct meat cutting and merchandising demonstrations in Russia and South Korea. The first event was held in Moscow Sept. 18 and 19, in which USMEF’s Courtney Heller, manager of export services, conducted a beef cutting demonstration featuring the chuck and round for an audience of 29 chefs. The program included the harvesting of value cuts such as the Flat Iron steak and petite tender from the forequarter, as well as the breaking down of the top round, bottom round and knuckle from the hindquarter. Heller was assisted in the cooking portion of the demonstration by National Chef’s Guild chef Konstantin Zbakov of Moscow.

USMEF’s Courtney Heller and National Chef’s Guild chef Konstantin Zbakov demonstrate value cuts

“This was a great opportunity to expose these chefs to some delicious, reasonably priced beef cuts that can add a lot of value and versatility to their menus,” Heller said.

The program also featured a discussion of USMEF’s mission and functions, grain-fed versus grass-fed beef, U.S. beef quality grades, and portion control. The event was funded by the Beef Checkoff Program and based on the New Products Initiative developed by the National Cattlemen’s Beef Association’s Beef Innovations Group (BIG).

Kevin Smith, USMEF’s director of export services, conducted a beef and pork cutting and merchandising demonstration in Seoul Oct. 2 and 3, for more than 500 traders, distributors, buyers and managers.

USMEF’s Kevin Smith shows exactly how to make the cut

The program entitled “Adding Value to the Chuckroll” introduced the audience to alternative steak cuts, and was followed by a menu sampling featuring beef cuts such as short ribs, tenderloin, ribeye roll, chuck flap tail, brisket and striploin, as well as pork cuts including belly, spare rib, bacon and sausage. Tyson, Cargill and JBS Swift showcased beef and pork cuts at the event, which also included a global beef and pork market update by Erin Daley, USMEF’s manager of research and analysis.

“The participants were clearly excited to have U.S. beef back in the market,” Smith said. “But we can’t say enough about how U.S. pork in performing in Korea. We hold the highest market share of imported pork in Korea, and we are moving pork there at a record pace this year.”