American Meat Festival in the Old New Year in Radisson Blu Resort, Bukovel
Continuing the USMEF strategy of the US Beef and Pork promotion among final consumers, popularization of meat consumption and using the R&S Region tradition to celebrate the Old New Year, when people foregather with friends on the night of January 13 to 14th, the USMEF conducted the US Beef and Pork tasting for final consumers and held it at Radisson Blu hotel Bukovel, the best resort of skier’s paradise nestled in the heart of the Carpathian Mountains.
The one of two fabulous dining restaurants – B-Zone Grill & Bar hosted about 70 guests from all over the country. Two chefs created the special tasting menu with the US Beef Brisket, Short Ribs, NY Strip, and Pork Loin, St. Louis Ribs, Butt, souses and garnish for meat decoration. Journey to the world of the USA culinary traditions, gastronomical preferences, to the US meat world, competitions in cooking of Cesar salads and real American Burgers brought a lot of vivid impressions from the US meat eating qualities and comprehensive information on the US meat products.
It’s very important to demonstrate the difference between Ukrainian local meat and the US meat imports, especially for the cuts that are mainly utilized at HRI. There are a few more HRI outlets in Bukovel ski resort that utilize the US beef, premium cuts, but the vast majority of the restaurants and other food service houses are working with local meat – beef and pork, and we see a lot of potential for the US meat as the place with its facilities is rather expensive even in comparison with the EU luxury ski resorts.
SOURCE: USMEF
