The rich aroma of sizzling beef filled The Nile Ritz-Carlton, Cairo, as top chefs and restaurateurs attended a prestigious U.S. Beef Technical Seminar. Organized collaboratively by the U.S. Meat Export Federation (USMEF) and the Foreign Agricultural Service – USDA/FAS Cairo, the event celebrated premium beef. Additionally, it highlighted innovative cooking techniques and the art of crafting unforgettable flavors, strengthening the connection between culinary professionals and high-quality U.S. beef.
A strong opening with industry experts
Co-organized by the Egyptian Chefs Association, the seminar began with an engaging welcome from Lina Kanaan, the USMEF Representative. Following this, Christopher Riker, minister counselor for the Foreign Agricultural Service at the U.S. Embassy in Cairo, delivered insightful opening remarks. These introductions set the stage for an informative session designed to elevate industry knowledge on premium U.S. beef and its culinary applications.
Live demonstration and alternative beef cuts
Dr. Mario Aoun, a distinguished meat scientist and chef, captivated the audience with a live demonstration featuring high-quality U.S. beef cuts. Additionally, he introduced alternative cuts that are versatile, cost-effective, and capable of driving higher check averages in restaurants. Moreover, he showcased techniques providing valuable insights into the U.S. beef industry, including its grading system, sustainability practices and product consistency.
Hands-on experience with butchery and cookery
Beyond theoretical discussions, the seminar offered practical butchering and cookery techniques, allowing participants to experience the muscle profile of each cut. Furthermore, they analyzed tenderness, marbling, firmness, texture and the intricate flavor complexity of premium U.S. beef. Alternative cuts presented and tasted included Top Sirloin with Chimichurri, Striploin with Red Thai Salsa, Sirloin Baseball Cut with Crispy Chili and U.S. Brisket Burgers.
Strengthening culinary offerings with U.S. Beef
Executive chefs and restaurant owners left with participation certificates, prizes for U.S. beef trivia winners and valuable knowledge on menu enhancements. Additionally, they gained fresh insights into incorporating premium U.S. beef cuts into their menus, elevating their culinary offerings and ultimately delighting their customers.
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