Chef Masters

Two Russian chefs conducted a chef master class in collaboration with the Russian National Academy of Hospitality in St. Petersburg that reinforced the quality and availability of U.S. beef cuts. The class invited chefs who had been part of a “farm to fork” beef industry tour to the U.S. in 2009, which was also funded by the beef checkoff and the Texas Beef Council. For the complete article, go to Chef Masters.  



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