for Chefs : The Marbled Meat Club

USMEF

for Chefs

Useful tips

Tips for chefs to get the most out of the US beef they sell in their restaurants. Sizes for the servings, how to enhance the flavor, etc.

Main Beef Cuts

Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut.

Storage & Handling

Always following the regulations.

Beef & Wine

How to pair wine and US beef.

Dry Ageing

Enjoy this unique flavor.

Check out more videos

Learn how to cook US beef from the hand of the best chefs.