On Monday 29th of September the event #CarneUSAMadrid took place in Madrid in order to promote the qualities of American Meat.
Felipe Macías, USMEF Marketing Representative Europe, presented the event and introduced Spanish chef Pedro Larumbe and American chef Byron Hogan from the US Embassy in Madrid.
The chefs talked about the alternative cuts they were going to work with (brisket, hanging tender, inside skirt, knuckle, chuck flap and ribeye) and highlighted the differences between American and Spanish meat. Larumbe and Hogan cooked recipes for each cut and provided a tasting session amongst the attendees to the event which was a huge success.
One of the guests, chef Juan Pozuelo, shared his experience with American meat and remarked the versatility of the different cuts.
See the photos of the event here.