Middle East | Seminars Promote New Underutilized U.S. Beef Cuts | Many foods...
Middle East
Seminars Promote New Underutilized U.S. Beef Cuts
Many foodservice establishments in the Middle East shy away from U.S. beef due to the high cost of traditional middle meat cuts. So USMEF partnered with the Texas Beef Council (TBC) to conduct three seminars to open new avenues for low-cost, high-profit-margin U.S. beef underutilized cuts.
More than 150 chefs, foodservice personnel and importers/distributors attended seminars Aug. 31-Sept. 10 in Cairo, Beirut and Dubai. TBC Consultant Chef Jay McCarthy introduced a variety of new U.S. beef cuts, such as shoulder clod, chuck-eye roll, top butt sirloin, tri-tip, flank steak, brisket and short ribs. He showed how these cuts can be as good as traditional middle meats and even more profitable for any foodservice operation.
Chef McCarthy presented high quality attributes, such as marbling, grain feeding and safe production that give U.S. beef an advantage over competing products. He showed how to cut and cook each product so participants could experience the flavor, tenderness and versatility of the cuts.
Chefs and foodservice operators also learned how to conduct Texas Beef Festival theme promotions and how to incorporate the U.S. beef cuts into their menus in the most cost-effective manner. In Egypt, the seminar also covered culinary guidelines on slicing, cooking and presenting U.S. beef livers in fine dining restaurants since this product is usually used by local restaurants, sandwich peddlers and home cooking.
Those who attended the seminar received an information packet to take with them to share with other chefs and to refer to as they begin incorporating underutilized cuts into their menus. The U.S. Agricultural Trade Offices and USDA also cooperated and participated in the seminars.
Reporters from specialty magazines such as The Caterer, What’s Cooking and Middle East Food interviewed Chef McCarthy and will publish feature articles on the seminars in October issues.
The Middle East is the third largest export market for U.S. beef and beef variety meat through July with a volume of 55,658 mt (122.7 million pounds) valued at $62.1 million.
Middle East
Seminars Promote New Underutilized U.S. Beef Cuts
Many foodservice establishments in the Middle East shy away from U.S. beef due to the high cost of traditional middle meat cuts. So USMEF partnered with the Texas Beef Council (TBC) to conduct three seminars to open new avenues for low-cost, high-profit-margin U.S. beef underutilized cuts.
More than 150 chefs, foodservice personnel and importers/distributors attended seminars Aug. 31-Sept. 10 in Cairo, Beirut and Dubai. TBC Consultant Chef Jay McCarthy introduced a variety of new U.S. beef cuts, such as shoulder clod, chuck-eye roll, top butt sirloin, tri-tip, flank steak, brisket and short ribs. He showed how these cuts can be as good as traditional middle meats and even more profitable for any foodservice operation.
Chef McCarthy presented high quality attributes, such as marbling, grain feeding and safe production that give U.S. beef an advantage over competing products. He showed how to cut and cook each product so participants could experience the flavor, tenderness and versatility of the cuts.
Chefs and foodservice operators also learned how to conduct Texas Beef Festival theme promotions and how to incorporate the U.S. beef cuts into their menus in the most cost-effective manner. In Egypt, the seminar also covered culinary guidelines on slicing, cooking and presenting U.S. beef livers in fine dining restaurants since this product is usually used by local restaurants, sandwich peddlers and home cooking.
Those who attended the seminar received an information packet to take with them to share with other chefs and to refer to as they begin incorporating underutilized cuts into their menus. The U.S. Agricultural Trade Offices and USDA also cooperated and participated in the seminars.
Reporters from specialty magazines such as The Caterer, What’s Cooking and Middle East Food interviewed Chef McCarthy and will publish feature articles on the seminars in October issues.
The Middle East is the third largest export market for U.S. beef and beef variety meat through July with a volume of 55,658 mt (122.7 million pounds) valued at $62.1 million.