Chef Videos
American Beef in Paris
On Monday the 18th of May the United States Meat Export Federation (USMEF) organised the event #BoeufAmericainParis in order to promote American meat in France. The event was hosted and presented by Ms. Jane D. Hartley, US Ambassador. Felipe Macías, USMEF’s Marketing Representative in Europe, explained US Beef Differences from French and European beef.
An American Meat Masterclass
On May,12 the United States Meat Export Federation organized an event in London hosted by John Brook – USMEF Regional Director Europe, Russia and Middle East and John Cadieux – Group Executive Chef, Goodman Restaurants. Produced by www.SauceCommunications.com Filmed and edited by Pete Williams.
US Meat Brisket
Brisket is cooked over low heat, making it ideal for BBQ or oven cooking. Elena starts by marinating the meat with a mixture of sugar, paprika, garlic powder, salt, and pepper, letting it sit for two hours. Then, she prepares a homemade barbecue sauce with ketchup, apple cider vinegar, and liquid smoke. The brisket is baked at 160º for four hours, leaving it tender and flavorful.
US Meat Flank
Elena starts by marinating the meat in orange juice, lemon, sweet paprika, cayenne, salt and pepper, letting it rest for 30 minutes. She then sears the meat on a hot griddle for 5-6 minutes to keep it juicy. Once cooked, she lets it rest so the juices can distribute, before slicing it against the grain.
USA Tri-tip Shawarma
Once the cilantro is roughly chopped, put it in a bowl; then take the mint leaves and chop them, also roughly. This is going to be an important part of the marinade. The last two ingredients to be added are the yogurt, a bit of lemon juice, and the touch that will give it the Middle Eastern flavor: cumin.
How to cook a Perfect and tender Skirt Steak?
To cook a Skirt Steak you need to be careful to not overcooked it, because it’s a thin piece of beef. It’s worthwhile if you cook it right because its flavor is absolutely amazing!. In this video, we give you some tips to cook well a delicious US Beef Skirt Steak.
How to cook The Perfect Striploin?
The best way to cook a Striploin is by grilling it. You only need a good quality US beef, seasoning it well and add some herbs like rosemary to increase the flavor of the meat. If you don’t know how to do it well, watch this video, because we’ll give you some tips.
How to cook The Perfect Tenderloin?
Tenderloin is one of the most versatile US Beef cuts. it is easy to cook and the flavor is amazing if you do it right. The best way to prepare it is by grilling it. You can add some herbs, seasoning and a bit of butter to give it a special flavor if you want, but the flavor of this cut is amazing by itself.
How to cook The Perfect Top Sirloin?
Top Sirloin is one of the delicious cuts of US beef that it’s perfect for grilling. For cooking perfectly a Top Sirloin, you have to seal it first and then put it in the oven. If you complement it with a flavorful vinaigrette, you won’t believe how delicious it would be!
US Meat Brisket
Brisket is cooked over low heat, making it ideal for BBQ or oven cooking. Elena starts by marinating the meat with a mixture of sugar, paprika, garlic powder, salt, and pepper, letting it sit for two hours. Then, she prepares a homemade barbecue sauce with ketchup, apple cider vinegar, and liquid smoke. The brisket is baked at 160º for four hours, leaving it tender and flavorful.
US Meat Flank
Elena starts by marinating the meat in orange juice, lemon, sweet paprika, cayenne, salt and pepper, letting it rest for 30 minutes. She then sears the meat on a hot griddle for 5-6 minutes to keep it juicy. Once cooked, she lets it rest so the juices can distribute, before slicing it against the grain.
How to cook Eye of Round Medallions- The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook Eye of Round Medallions. This cut has a lot of flavor, but you should marinate it before cooking, because it improves the cooking experience!
How to cook a Porterhouse- The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook a Porterhouse. This cut is, just like the ribeye, the king of steaks. It’s very similar to the T-Bone, but the Porterhouse has a larger Tenderloin. Have you ever try it?
How to cook a Bone-in Strip Loin – The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook a Bone-in Strip Loin. This is one of the best steaks you’ll ever had, and it only takes less than 10 minutes to cook. Ready for the beef of your life?
How to cook a T-Bone- The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook a T-Bone, one of the most popular steaks in the world. You can cook it super fast, so if you don’t have much time but still want something delicious, this is the perfect steak for you.
How to cook a Teres Major- The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook a Teres Major. It looks like tenderloin and it’s perfect for two people, so it’s a nice option if you want to save money but still eat a delicious piece of beef.
How to cook the Hanging Tender – The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook the Hanging Tender. When preparing this cut, the fat needs to be removed very well and you also have to be very careful about how you cook it. Ready for a masterclass?
How to cook a Tri-tip – The Beef in Brief by John Cadieux
ohn Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook a Tri-tip. The marblig on the U.S. Beef Tri-tip is unbelievable and the flavor that gives the thick fat part will make your beef rise its level.
How to cook a Ribeye- The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook a Ribeye. Do you want to learn how to cook this steak? In this episode, you’ll find all the perfect tips and tricks to make a perfect steak every single time!
How to cook a New York Strip Steak – The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook New York Sirloin Steak. There are two versions of this cut: the thin and the big one. Each version needs to be treated differently, so pay attention to this video!
How to cook a Cote de Boeuf (Bone-in Ribeye) – The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook cowboy steaks. Because of its size, cooking this cut requires some tips for cooking it properly. Are you ready to learn them?
How to cook a Cote de Boeuf (Bone-in Ribeye) – The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook a Cote de Boeuf, one of the kings of steaks. This huge steak has a spectacular flavor that will leave you speechless.
How to cook a Tomahawk – The Beef in Brief by John Cadieux
John Cadieux, Global U.S. Beef Ambassador teaches us in this episode of The Beef in Brief how to treat and cook one of his favorite cuts: the Tomahawk. This big, marbling, bone-in ribeye with a big long bone has an amazing tenderness and it’s perfect for impressing your guests.
