US beef and pork seminars

Descripción:

During the seminars, various aspects of U.S. meat production were discussed, highlighting the stringent health inspections that ensure product safety. The marbling classification was emphasized for US beef, along with detailed instructions on the proper methods for thawing meat. The topic of myoglobin color change was addressed, also correct techniques to prevent meat from losing juices during the preparation of dishes were described.
Between October 1st and 4th, 2024, a series of four seminars focused on U.S. beef production were conducted at the Teppan House restaurant chain locations, supporting the meat distributor D’Linaje.
On October 2nd, 2024, a seminar dedicated to U.S. beef production took place at Las Vietudes restaurant, in collaboration with the meat distributor Ferrer Food & Service.
On October 3rd, 2024, a seminar featuring a demonstration on U.S. beef production was held at Parrilla Paraíso.
On October 8th, 2024, a seminar focused on U.S. beef production was conducted at Los Pastorcitos de Sirloin, in collaboration with the meat distributor D’Linaje.
Between October 22 and 28, 2024, a series of 3 seminars focused on U.S. pork were conducted at the Patio ciento20 restaurant, supporting the meat distributor Ferrer Food and service.
Between October 26 and 30, 2024, a series of seminars focused on U.S. lamb were conducted at the following restaurants, supporting the meat distributor Ferrer Food and service, and for enriching our Lamb promotion that will start in November:
Bao bao, Barrón, Fónico, Grana, Lo de Julio, Madereros, María ciento 38, NIV, Parrilla Paraíaso, Pat Patz, Sonia and Temporal.

The events included participation from kitchen staff, waiters, chef, and executives from both the restaurant and the distributing company.