Beef In St. Petersburg
It has become a welcome tradition for many Russian chefs and foodservice professionals to attend spring and autumn master classes in St. Petersburg. With support from the Beef Checkoff Program and the USDA Market Access Program, the classes are organized in conjunction with the Russian Academy of Hospitality.
This year's autumn series of master classes is supervised by chef Serge Fery of the Emerald Hotel, one of the best-known chefs in St. Petersburg. U.S. beef is featured prominently in many of the dishes prepared in the classes.
The emphasis for U.S. beef dishes this year shifted from premium cuts to alternative cuts such as eye of round, top blade and sirloin. This presented an opportunity to demonstrate to the audience that marbled U.S. beef can be economically priced. With proper technique, these beef cuts can be an excellent addition to a restaurant menu at a price that is very competitive with Brazilian beef.
Through August, U.S. beef exports to Russia (including variety meat) totaled 37,101 metric tons (81.8 million pounds) and have already set a new calendar-year value record of $104.5 million. This is an increase of 139 percent in volume and nearly 500 percent in value over the same period in 2009.
Learn more here about your checkoff investment in foreign marketing programs.