Thirty-six chefs and owners of meat restaurants and food service venues took part in the master class "U.S. Beef and Pork for BBQ" in Kharkov, the second largest city of Ukraine.

The master class was organized by the U.S. Meat Export Federation (USMEF), and held by the famous Ukrainian chief Oleg Starun, Steakhous Kyiv. The workshop venue for the HRI market players was the Fabrika restaurant (1 Blagoveshchenskaya Street).

Chef Oleg created and introduced to the workshop participants a diverse and interesting program. Getting acquainted with the U.S. beef, the participants of the master class tasted the U.S. beef brisket, skirts, flanks, short ribs, and ribeye, which serves as a hub or business card for every meat chef.

However, the organizers of the event did not limit themselves to showing only American beef.

The U.S. pork items for BBQ were demonstrated in the city for the first time ever. Participants were able to measure palatability and meat yield of the U.S. pulled pork, pork baby back ribs and spareribs St. Louis Style.

Source: USMEF