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Benefits of U.S. Beef Demonstrated to HRI Sector in United Arab Emirates

Published: Thursday, June 23rd, 2016

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The advantages of U.S. grain-fed beef over competitors’ products and the value of alternative cuts of U.S. beef were highlighted at two HRI training workshops conducted by USMEF in the United Arab Emirates (UAE). The sessions, held in collaboration with the U.S. Consulate General and the Emirates Culinary Guild (ECG), were funded by the Beef Checkoff Program.

A total of 78 chefs, culinary students and importers participated in lessons on the unique characteristics and cooking applications of U.S. beef, especially underutilized cuts.

Chefs and other foodservice industry professionals attending U.S. beef HRI training workshops in the UAE learn about alternative cuts of U.S. beef

Chefs and other foodservice industry professionals attending U.S. beef HRI training workshops in the UAE learn about alternative cuts of U.S. beef

The workshop in Abu Dhabi was led by Peter de Kauwe, vice president of the ECG, while Uwe Micheel, director of kitchens at the Radisson Blu Hotel, Dubai Deira Creek, headlined the session in Dubai. USMEF representatives opened the workshops with an overview of the U.S. beef industry and an update on the availability of U.S. beef cuts, with a primary focus on underutilized cuts.

Live beef cutting demonstrations followed from Dwayne Krisko, executive chef at Pullman Deira in Abu Dhabi, and Chef Charles Ham, butcher with the Park n Shop supermarket chain in Dubai. Both chefs explained beef aging, marbling and the high standards applied by the U.S. beef industry to ensure safe, wholesome and high-quality beef products.

Cutting demonstrations offered attendees useful information about U.S. beef

Cutting demonstrations offered attendees useful information about U.S. beef

The chefs also highlighted the difference between grain-fed and grass-fed beef and showcased a variety of cuts to the attendees. Identifying the chuck, ribeye, hanging tender and tenderloin, the chefs explained different cutting techniques for each. Participants were divided into groups and asked to cook a variety of dishes using different U.S. beef cuts – including beef skewers with rice, steaks with sautéed vegetables and mashed potatoes, beef soup and fajitas. The dishes were then served as lunch for the participants.

“Both workshops proved to be an excellent means to exhibit the strengths of U.S. beef and generate increased interest in different types of cuts by chefs in attendance,” said Eliane Elia, USMEF representative in the Middle East. “Attendees showed great interest in taking part in similar future activities and thanked USMEF for continuously working to educate chefs and organize interesting activities in the region.”

The UAE is the leading destination for U.S. beef muscle cuts in the Middle East. Through April, exports totaled 2,053 metric tons – up 9 percent from a year ago – while export value was steady with last year at $24.1 million.

Along with demonstrations and hands-on training, the workshops included a presentation on the advantages of U.S. grain-fed beef

Along with demonstrations and hands-on training, the workshops included a presentation on the advantages of U.S. grain-fed beef