Showcasing U.S. Beef at a technical seminar for restaurateurs and chefs in Egypt
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.
The U.S. Meat Export Federation empowers the Egyptian culinary community with a U.S. Beef seminar and capacity-building program
The U.S. Meat Export Federation (USMEF), in collaboration with the Egyptian Chefs Association, organized a dynamic U.S. Beef Seminar, Product Showcase and a Culinary Arts & Capacity Building Program from January 22 to 25, 2024.
A cut above with Oscar Germán Navarrete Terán, USMEF corporate chef
Oscar Germán Navarrete Terán, USMEF corporate chef for México, Central America and the Dominican Republic, explains why the US beef industry is leading the way when it comes to sustainable practices, quality and meeting customers’ demands.
What’s new in meat?
Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.
A Beefy Proposition
The U.S. Meat Export Federation (USMEF) held its annual U.S. Beef Seminar at the Hilton Beirut Habtoor Grand entitled ‘Sharpen Your Knowledge and Sales Skills for U.S. Beef’
