USMEF recently conducted U.S. pork educational programs in Ukraine and Armenia that attracted a strong turnout of meat importers, retailers and restaurant managers. Funding support for the seminars was provided by the Pork Checkoff and the USDA Market Access Program (MAP).
The Ukraine seminar was held in the capital city of Kiev at the steakhouse Beef: Meat & Wine, where more than 100 participants heard a presentation on meat import procedures and requirements by Olena Kuryata, a specialist with the Ukraine State Veterinary and Phytosanitary Service.
USMEF representative Monty Brown followed with an overview of the U.S. pork industry, including updates on food safety, production practices, swine health programs and factors that contribute to fresh and processed meat quality. Brown also demonstrated the traditional U.S. pork carcass breaks and fabrication of pork half-carcasses, emphasizing the utilization of pork cuts in different segments of the global meat market.
Oleg Starun, chef at Beef Meat & Wine, gave attendees samples of U.S. pork cuts, including bone-in ham, Boston butt, boneless picnic, boneless loin, cushion meat and St. Louis-style spare ribs. Starun also shared menu concepts on how to best utilize each cut for Ukrainian cuisine.
The seminar in the Armenian capital of Yerevan, the first such event conducted by USMEF in that country, followed a similar format. More than 50 participants – mostly Armenian importers and representatives from the meat processing sector – witnessed pork side cutting instructions and a U.S. pork cooking demonstration at the city’s Hyatt Place. USMEF chefs prepared American barbecue pork ribs as well as traditional Armenian entrees utilizing U.S. pork.
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