Festivals Promote U.S. Beef “Texas-Style” at Two Restaurants in Ukraine

Two Ukrainian restaurants that offer different types of cuisine to distinct generations of clientele each created special menus for “U.S. Beef Texas-Style” festivals focused on the quality and flavor of U.S. beef. Funded by the Texas Beef Council and organized by USMEF, the events featured U.S. beef dishes and educational elements designed to increase awareness among consumers in Lviv, the largest city in western Ukraine.

Split Club, a restaurant in Lviv, Ukraine, that caters to that city’s younger generation, hosted one of USMEF’s “U.S. Beef Texas-Style” festivals

Split Club, a popular restaurant with younger consumers, offered a menu created by Chef Roman Shchurko, who has been with Split Club for more than 16 years.

At the two festivals, USMEF shared new recipe ideas and other information about U.S. beef with restaurant customers

“He knows what the millennial generation in Ukraine is looking for and how to combine various ingredients successfully to meet these customers’ culinary preferences,” said Galina Kochubeeva, USMEF regional representative. “Chef Shchurko has worked with U.S. beef frequently and quite successfully, and he created a festival menu with new flavors for the restaurant’s customers and generated new interest in U.S. beef.”

The second “U.S. Beef Texas-Style” festival was held at Szkocka, a restaurant inside Atlas Deluxe, a luxury hotel in Lviv.

Szkocka is well-known for its U.S. beef steaks cooked over lava rocks.

The special menu included U.S. beef flank steak with caramelized carrots and corn, machete skirt with potatoes, short ribs roasted with fried vegetables, hanging tender with mushroom puree and a salad with New York strip steak.

“It is certainly a high-end restaurant, attracting business executives, government representatives and tourists looking for an upscale dining experience,” said Kochubeeva. “The U.S. beef dishes served during the festival at Szkocka were aimed at the restaurant’s loyal and regular customers who enjoy beef, as well as people visiting the region who may not have had the opportunity to taste U.S. beef.”

Special menus featuring U.S. beef dishes were developed for the festivals

Using U.S. beef alternative cuts, Chef Bogdan Belonizhko created a festival menu that included brisket with cucumber salad, smoked beef ribs, hanging tender medallions with seasonal vegetables and ribeye beef burgers with fries and coleslaw.

“USMEF and the Texas Beef Council have had a very good partnership in this region, reaching consumers who otherwise may never have learned about the high quality of U.S. beef,” said Kochubeeva. “Both restaurants reported strong sales of U.S. beef at the festivals and received very positive comments about the menus specifically designed for these events.”