USMEF Shows Potential For Under-Utilized Beef Cuts In London

Europe

            USMEF Shows Potential For Under-Utilized Beef Cuts In London

U.S. beef sales to Europe are rising. To maintain this momentum, USMEF showcased high quality Nebraska beef cuts this week in London. Joining USMEF consultant Monty Brown and administration manager Janette Weatherley were J.D. Alexander, a producer representing Nebraska Beef Council, and Greg Ibach and Stanley Garbacz of the Nebraska Department of Agriculture.

Presentations January 22-23 at the Automat Restaurant in London were attended by chefs, purchasing managers and U.S. Embassy staff, including Minister-Counselor Besa Kotaki. The restaurant is already a committed buyer of U.S. beef products. A reception allowed chefs, managers and other potential buyers to sample a fuller range of products at a more leisurely pace. Celebrated American Chef Jay McCarthy was on hand to prepare and present some of the lesser known under-utilizedbeef cuts, including the knuckle.

Culinary training and education, used as part of a strategy with trade visits by USMEF, helps to increase the demand for U.S. beef in the European region, according to Brown.

Europe

            USMEF Shows Potential For Under-Utilized Beef Cuts In London

U.S. beef sales to Europe are rising. To maintain this momentum, USMEF showcased high quality Nebraska beef cuts this week in London. Joining USMEF consultant Monty Brown and administration manager Janette Weatherley were J.D. Alexander, a producer representing Nebraska Beef Council, and Greg Ibach and Stanley Garbacz of the Nebraska Department of Agriculture.

Presentations January 22-23 at the Automat Restaurant in London were attended by chefs, purchasing managers and U.S. Embassy staff, including Minister-Counselor Besa Kotaki. The restaurant is already a committed buyer of U.S. beef products. A reception allowed chefs, managers and other potential buyers to sample a fuller range of products at a more leisurely pace. Celebrated American Chef Jay McCarthy was on hand to prepare and present some of the lesser known under-utilizedbeef cuts, including the knuckle.

Culinary training and education, used as part of a strategy with trade visits by USMEF, helps to increase the demand for U.S. beef in the European region, according to Brown.