A USMEF HRI training workshop at the Al Manzil Hotel in Juffair, Bahrain — funded by the USDA Market Access Program (MAP) and the Beef Checkoff Program — introduced alternate U.S. beef cuts and their culinary applications to chefs and foodservice professionals.
Juffair is a growing suburb of Manama, Bahrain, containing a high concentration of hotels and restaurants. Its residents are mostly upwardly mobile Bahrainis or professionals who have relocated from other countries.
Hassan Taleb, USMEF representative in the Middle East, opened the workshop with an overview of the U.S. beef industry and an explanation of the attributes and characteristics of U.S. beef, noting its quality and safety. An educational presentation on specific cuts and cutting techniques followed, with an emphasis on U.S. beef rump, T-bone, ribeye, tenderloin and sirloin.
K.D. Mahinda Wijekoon, an expert chef with more than 30 years of experience, shared his expertise and technical knowledge with the audience and prepared a variety of dishes with the U.S. beef cuts in a live cooking demonstration. Participants then sampled the dishes and shared their thoughts on the presentation and taste.
“Attendees were impressed by the flavor, tenderness and quality of the U.S. beef cuts and showed an interest in incorporating them into their menus,” said Taleb. “To capitalize on this positive momentum, additional U.S. beef activities will be conducted in Bahrain in the upcoming year to build and maintain product loyalty.”
While Bahrain is a small destination for U.S. beef, 2015 export value (through November) increased 12 percent year-over-year to $6.1 million.
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