125 chefs from the Middle East learned about US beef
As part of an ongoing strategy to promote alternative cuts of US beef in the Middle East, USMEF partnered with the Emirates Culinary Guild (ECG) and Qatar Culinary Professionals (QCP) to conduct U.S. beef workshops targeting the hotel, restaurant and institutional (HRI) sector in Abu Dhabi, United Arab Emirates, and Doha, Qatar.
The events gathered about 125 chefs and beef importers from the region to experience the unique taste and versatility of underutilized cuts of US beef and to develop new menu ideas.
USMEF representatives emphasized the quality of U.S. beef and its superior taste compared to competitors’ products, as well as the safety aspects and halal certification, which are considered important factors affecting meat purchases in the Middle East.
In Abu Dhabi, participating chefs also took part in a hands-on cooking session, preparing a number of recipes and enjoying a lunch made up of tasting samples of the dishes, which included: braised beef roulade, burgers with beef bacon, beef fajitas, meatballs with mushroom sauce, Middle Eastern beef kofta with potato Provençale, Thai beef salad, flat iron steak with sautéed vegetables and hanging tender with buttered vegetables.
“Because the HRI sector is geared toward consumers looking for high-quality dining and a variety of dining options, it was important that we give the chefs and importers examples of US beef’s versatility,” said Eliane Elia, USMEF representative in the Middle East. “The educational portion of the workshops explained the value of using alternative cuts, while the cooking demonstrations and tastings provided real examples of the menu possibilities these cuts offer.”
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