U.S. Beef Masterclasses Focus on Alternative Cuts in Eastern Europe

USMEF partnered with a major European distributor to introduce and promote the quality and versatility of alternative U.S. beef cuts to current and potential foodservice customers in Czechia (aka the Czech Republic) and Hungary.

Importer/distributor Bidfood, which supplies U.S. beef throughout Europe, hosted a three-day food exhibition in Prague, Czechia, for foodservice clients and potential customers in the region. An estimated 12,000 attended the exhibition with more than 300 also participating in three masterclasses about the U.S. shoulder clod, conducted by renowned U.S. chef Jay McCarthy. McCarthy also led a smaller class focusing on the U.S. beef brisket.

A variety of alternative cuts were also displayed and available for sampling at USMEF's booth during the exhibition in Prague.

Chef McCarthy conducted three masterclasses about U.S. beef shoulder clod for attendees at a foodservice trade show in Prague. A smaller class focused on the brisket.

Chef Jay McCarthy promoted alternative cuts to foodservice clients of a European distributor in Budapest.

In Budapest, Hungary, Bidfood organized two small-scale masterclasses with Chef McCarthy for a targeted group of foodservice clients. More than 30 attended, in addition to Bidfood sales representatives. McCarthy provided cutting and cooking demonstrations that revealed the versatility, tenderness and flavor of U.S. beef chuck, flank, flap and brisket.

"Chef McCarthy's classes demonstrated to foodservice clientele that U.S. beef is not just steaks and middle meats," said USMEF Eastern Europe representative Yuri Barutkin. "We emphasized that because of our top-quality grain feeding regimen and our incomparable production system, alternative cuts also provide a top-quality product for use in many recipes, including ethnic cuisines."

Funding was provided by the Beef Checkoff Program, Texas Beef Council and USDA's Market Access Program.