This was one of three masterclasses USMEF conducted in Poland in partnership with Polish HoReCa distributor Elkopol. Two other masterclasses took place in Gdynia and in Krakow.
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.
On Monday, 29th of September 2014 took place the #CarneUSAMadrid event at Abc Serrano in Madrid. Chefs Pedro Larumbe and Byron Hogan, from the US Embassy Madrid, explained US meat qualities, presented some alternative cuts and delivered a tasting of them with some amazing recipes.
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.comFilmed and edited by Pete Williams.
Is there anything more American than a good, mouthwatering barbeque evening? Ribs, chicken wings, burgers, sandwiches, grilled tenderloin, grilled fish — whatever your favorites might be it is all what great American BBQ is all about! On April 15, 2014 we challenged the Finnish spring weather with the awarded Finnish Chef Oula Hänninen from Katinen Manor and Tero Honkaniemi and Sami Lamminaho, two Chefs from the Nordic meat giant HKSCAN grilled hot for the 3rd
Presentation of US meat preserving and ageing process, Goodman, London.
Recipe beef Cattle Gridat Leeds.
Domain Jaurieu American Meat Recipe.
USA Beef Barbecue in Genoegen.
U.S. Beef Burger Recipe, tour at the Hilton Amsterdam.
US Beef recipe in Harbour Club, Rotterdam.
US Beef recipes in Midtown Grill Restaurant at Marriott Amsterdam.
US Beef recipes in Outre at East Flanders.
US Beef recipes in The Meat and Wine Company in London.
Restaurant The Palm, London.
US Beef recipes at La Table du Boucher in Mons.
Working with US meat in a cold environment to get an amazing American Steak Tartare.