Master class on American beef held in Tajikistan
On September 19, 2022, a master class on American Beef Cutting & Cooking held at the Zafar restaurant in Dushanbe. HoReCa market players in Tajikistan were shown the high quality of various American beef cuts and its advantages over other origin beef. The unique taste and palatability of American beef was also in the master class focus.
Pavel Galkovsky, invited chief consultant, was the leading speaker at the master class. Sarvar Ganeev, a well-known chef from Uzbekistan, assisted in the practical part. More than 60 professional participants received comprehensive information about the US meat industry and the main factors that guarantee the high quality of American beef and its safety. and classification systems in the US, age, marbling, and aging.
The chefs presented premium cuts of American beef, such as ribeye steak, New York, tenderloin, and T-bone. Secondary cuts were brisket and short ribs. The consultants talked about different cooking methods (grilling, smoking and roasting) in a smokehouse, grill and josper, and shared their experience in preparing dry toppings, marinades, sauces, gravies, dressings, recommended the best side dishes and sides for beef servicing.
Source: USMEF
