by USBEEFwebmaster | Jul 27, 2020 | Blog
On Monday the 18th of May the United States Meat Export Federation (USMEF) will organise the event #BoeufAmericainParis in order to promote American meat in France. The event will be hosted and presented by Ms. Jane D. Hartley, US Ambassador. Felipe Macías,...
by USBEEFwebmaster | Jul 27, 2020 | Blog
FAS Bulgaria and USMEF, in collaboration with the Bulgarian Association of Professional Cooks, will carry on a seminar on US beef next April 24th in Plovdiv, Bulgaria. Bulgarian TV star and Vicepresident of the BAPC, Ivan Manchev, together with Andre...
by USBEEFwebmaster | Jul 27, 2020 | Blog
The United States Meat Export Federation, USMEF, took part last Monday the 16th of March in a charity event organised by the NGO Acción contra el Hambre, in Madrid in order to collect funds for the organisation. The event took place at the Carolina Herrera...
by USBEEFwebmaster | Jul 27, 2020 | Blog
The rib eye or ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the Longissimus dorsi muscle but also contain the...
by USBEEFwebmaster | Jul 27, 2020 | Blog
Chuck Flap, also called Flap steak, or Flap meat, is a beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. It is similar to skirt or flank steak; very flavourful and finely textured, though slightly chewy. Of all the...
by USBEEFwebmaster | Jul 27, 2020 | Blog
The knuckle, or beef tip, is one of three main parts of the round and is one of the most versatile cuts of beef. The trimmed tip is most commonly found in butcher shops. Beef knuckle is a solid muscle group weighing 12 to 16 pounds that has had the tri-tip muscle...
