Smoked short ribs, grilled flank steak and cowboy burgers were among dishes served during a U.S. beef event that attracted more than 150 chefs, culinary professionals and food importers who work in the United Arab Emirates (UAE).
Funded by the Beef Checkoff Program, USMEF hosted “U.S. Beef Barbecue Night” at The Secret Garden, an events venue inside the Jumeirah Creekside Hotel in Dubai.
Five cooking stations were set up, with chefs at each station demonstrating the cutting and cooking of U.S. beef and sharing tips on beef handling and storage.
“The goal was to introduce a variety of cuts to the UAE hotel, restaurant and institutional (HRI) sector and also provide an opportunity for attendees to learn how and where they can purchase U.S. beef,” said Bassam Bousaleh, USMEF representative in the region.