Beef Master Classes in Baltics

High-quality U.S. beef exports face pricing and competitive challenges in the Baltic nations, so much of the beef checkoff strategy revolves around ideas like U.S. beef master classes to convince chefs and buyers that money can be made selling premium and alternative U.S. beef cuts. Classes  in Latvia, Lithuania, Estonia and Finland focused on alternative cuts such as U.S. beef chuck roll, top sirloin and shoulder clod – along with classic ribeye.