The program will feature beef cutting and cooking demonstrations, along with tasting presentations showcasing the versatility, flavor, and menu potential of U.S. beef. Participants will be introduced to both classic steakhouse items and creative applications for alternative cuts.

The featured menu will include traditional eight-hour beef brisket, classic striploin roast beef, Tex-Mex style flank steak, Top Sirloin with Chimichurri sauce, Flat Iron steak, a range of striploin cuts, as well as Ribeye, Cowboy steak, and Ribeye Roll.

Konstantin Zhbakov is a chef consultant and meat culinary expert with extensive international experience. He has trained and completed internships in the United States, Canada, Australia, Europe, and Russia, and has worked closely with leading restaurant projects and industry organizations, including USMEF. He also holds the title of Pit Master in BBQ and meat smoking.

The demo will begin at 1:00 p.m. on March 16.