The third Chefs Congress “Fontegro Ukraine 2017” has taken place in Sport Complex Olympisky, Velika Vasilevska street, 55, in Kyiv March 28-29, 2017. Twelve hundred professionals, the HRI market players from throughout the country have attended the event over two very busy Congress days.

This year has been the second time for the USMEF to take part in the Congress work and meet with HRI segment experts from all over Ukraine. Last year Jack O’Shea, the legendary butcher and restaurateur in one person, the Chophouse owner in Brussels, guided the Ukrainian chefs by unfamiliar paths of work with beef alternative muscles.

A brand-chief at STCompany and the Globe Gourmet Jorge Seville who this year jointly with the USMEF represented US Beef at the Congress over two hours more of "congress" time has scrolled a kaleidoscope of steaks and meals from the full deboned Chuck part (Chuck Roll& Shoulder Clod) having revealed all favor steaks such as Flat Iron, Top Blade steaks, as well a little-known Imperial, Delmonico, Minute and Chuck Rib steaks. At tasting and After-Party chefs and restaurateurs could taste not only all listed steaks and US beef brisket pastrami.