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Alternative U.S. Beef Cuts Showcased to HRI Sector in the UAE

Published: Thursday, June 13th, 2019

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U.S. beef short ribs, minced beef, brisket, flank and tenderloin cube roll were among the alternative cuts promoted by USMEF during a training for hotel, restaurant and institutional (HRI) sector professionals in the United Arab Emirates (UAE). With funding from the Beef Checkoff Program, USMEF partnered with the Emirates Culinary Guild (ECG) to educate more than 90 food professionals, including major importers of U.S. USMEF is a subcontractor of the Beef Checkoff.

More than 90 chefs from the United Arab Emirates (UAE) were educated about U.S. beef during a training for the hotel, restaurant and institutional (HRI) sector

More than 90 chefs from the United Arab Emirates (UAE) were educated about U.S. beef during a training for the hotel, restaurant and institutional (HRI) sector

Chefs from various emirates such as Sharjah, Umm Al Quwain, Fujairah and Abu Dhabi participated, as well as junior chefs from the International Centre for Culinary Arts.

Staff from Gulf Gourmet magazine, a leading publication for professional chefs in the Middle East, covered the event for one of its upcoming issues.

Bassam Bousaleh, USMEF representative in the region, presented an overview of USMEF and its activities in the Middle East. He emphasized key selling points that differentiate U.S. beef from competitors and the overall quality of U.S. beef, while also pointing out food safety standards and explaining how the USDA grading system ensures product consistency.

Chef Uwe Micheel, director of kitchens at Radisson Blu and president of the ECG, shared his experiences with U.S. beef and emphasized the importance of proper meat handling. A subsequent product showcase included tips for proper profiling and cutting. A question-and answer-session followed.

Following cutting demonstrations, chefs participating in the USMEF training were able to taste various dishes made with U.S. beef

Following cutting demonstrations, chefs participating in the USMEF training were able to taste various dishes made with U.S. beef

Several live cooking stations were manned by participating chefs, who prepared innovative recipes using U.S. beef cuts. The workshop concluded with a buffet dinner featuring dishes made with these cuts.

“The workshop was a success in that it helped educate attendees who lacked knowledge of U.S. beef,” said Bousaleh. “The cooking demonstrations, along with the question-and-answer sessions, were appreciated and made the workshop more interactive and useful. In addition to acquiring hands-on experience and exposure to various grades and cuts of U.S. beef, participants enjoyed the unique taste of the product. These activities are crucial for spreading U.S. beef’s key messages among personnel in the foodservice sector while encouraging cooperation with importers to increase sales of U.S. beef in the UAE.”