Seminars Promote New Underutilized U.S. Beef Cuts
Many foodservice establishments in the Middle East shy away from U.S. beef due to the high cost of traditional middle meat cuts. So USMEF partnered with the Texas Beef Council (TBC) to conduct three seminars to open new avenues for low-cost, high-profit-margin U.S. beef underutilized cuts.

More than 150 chefs, foodservice personnel and importers/distributors attended seminars in Cairo, Beirut and Dubai. TBC Consultant Chef Jay McCarthy introduced a variety of new U.S. beef cuts, such as shoulder clod, chuck-eye roll, top butt sirloin, tri-tip, flank steak, brisket and short ribs. He showed how these cuts can be as good as traditional middle meats and even more profitable for any foodservice operation.

Chef McCarthy presented high quality attributes, such as marbling, grain feeding and safe production that give U.S. beef an advantage over competing products. He showed how to cut and cook each product so participants could experience the flavor, tenderness and versatility of the cuts.