US Beef for Chefs: indications and more - USMEF Europe


for Chefs

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.

Chef Videos

View all our recipe and event videos and learn more about USMEF.

Storage & Handling

A close inspection of each shipment of beef will ensure that it arrives in good quality and meets purchasing specifications. Always following the regulations.

Cooking tips

Learn How to Cook US Beef

Beef & Wine

How to pair wine and US beef.

Dry Ageing

Enjoy this unique flavor.

For Distributors

Find out who imports and sells US beef in your country.