Famous Butcher and Chef Promotes U.S. Beef at ‘Congress of Chefs’ in Ukraine

Jack O’Shea, well-known European butcher and chef, demonstrated handling and preparation of U.S. beef at Fontegro 2016 in Kiev, Ukraine

USMEF participated in Fontegro 2016, a gathering of professional chefs, butchers and HRI managers from Ukraine, Georgia, Moldova and Kazakhstan. The trade show featured a U.S. beef educational program, organized by USMEF and funded by the USDA Market Access Program (MAP) and the Beef Checkoff Program.

Held at the National Sports Complex in Kiev, Ukraine, the two-day Fontegro – also known in the region as the “Congress of Chefs” – was anchored by 14 world-famous chefs from 10 countries. Among them was famous European butcher and chef Jack O’Shea, who conducted a master class on cutting and preparing U.S. beef.

An audience of more than 400 watched O’Shea work with U.S. beef brisket, flat iron and ribeye and demonstrate the proper handling and cooking methods of alternative cuts of U.S. beef.

“Jack O’Shea is a leader in Europe when it comes to expertise in butchery, quality-sourced meats and extensive knowledge of produce – and he has a loyal following throughout the food industry,” said Galina Kochubeeva, USMEF representative in the region. “He is famous for his take on old-school and international cuts, renowned for the quality of his meat and, most importantly, grain-finished Angus beef. He is a great presenter who turned the educational program on U.S. beef into a fascinating event.”

Kochubeeva noted that participating in Fontegro reaches chefs and foodservice professionals in the region, with the ultimate goal of creating greater interest in U.S. beef among decision-makers from restaurants and hotels.

“The HRI sector provides the broadest contact for consumers in the region, because people typically come into contact with U.S. beef for the first time dining outside of their homes,” she explained. “Creating interest among chefs and restaurant managers is an important step in getting consumers interested in U.S. beef and other red meat products.”

More than 400 chefs and foodservice professionals attended O’Shea’s presentation on U.S. beef