Chefs in Kuwait’s HRI Sector Shown Advantages of U.S. Beef

U.S. beef flank steak, striploin and top sirloin were highlighted at an HRI training workshop organized by USMEF in Kuwait. The workshop, funded by the Beef Checkoff Program, provided educational seminars and practical cutting and cooking demonstrations to more than 40 chefs from hotels and restaurants across the region.

Chefs in Kuwait are given ideas for meals and menu items using U.S. beef cuts at an HRI training workshop in Kuwait City

“The purpose of this activity was to deepen the knowledge about the distinctive characteristics of U.S. beef and proper cooking techniques to be applied during food preparation,” said Eliane Elia, USMEF representative in the Middle East. “We work with chefs and executive chefs because they tend to have contact with consumers and they also tend to be the decision-makers when it comes to menus. These are the people we want to educate about the quality of U.S. beef.”

Held at the Holiday Inn in Kuwait City, the training began with an overview of the U.S. beef industry by USMEF representative chef Hassan Taleb, who presented on the USDA grading system, U.S. beef production, food safety, marbling traits and the advantages of alternative and underutilized beef cuts.

Holiday Inn Executive Chef Hussein Al Sayed followed Taleb’s presentation with a live cooking demonstration using U.S. beef flank steak, striploin and top sirloin. He prepared a variety of dishes while giving the audience cooking tips and instructions for an ultimate taste experience.

Cuts of U.S. beef were prepared and shared with the Kuwaiti chefs to demonstrate their taste

The event concluded with a luncheon where each participating chef tasted the prepared dishes and shared personal experiences and feedback.

Cooking demonstrations were part of the training workshop, providing chefs with preparation tips and menu ideas

“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. He added that the activity attracted a diverse group of chefs, and was a great tool to expand the popularity and availability of U.S. beef in the region.