Middle East | USMEF Events Introduce U.S. Beef To DubaiChefs And Diners | U....

Middle East

USMEF Events Introduce U.S. Beef To Dubai Chefs And Diners

U.S. beef was introduced to Middle Eastern chefs and diners recently during separate USMEF events held at the Intercontinental Hotel in Dubai.

A seminar, held in cooperation with the Southern United States Trade Association (SUSTA) and the U.S. Agricultural Trade Office, increased chefs’ understanding and willingness of using U.S. beef by providing live cooking demonstrations by U.S.-based chefs Jay McCarthy, Jacques Leonardi and Van P. Atkins.

Nearly 100 chefs gained awareness of the premium quality and unique attributes of U.S. beef that make it a top choice of chefs around the world.

McCarthy demonstrated cooking with underutilized U.S. beef cuts and emphasized getting the most value from U.S. beef cuts without compromising quality. Many chefs asked questions and showed interest in adopting the creative cooking techniques.

A dinner hosted by USMEF kicked off a week-long U.S. beef promotion at the Intercontinental Hotel. The promotion was so successful it was extended by a few days and U.S. beef consumption at the hotel doubled during the promotion period.

Special menus featuring the U.S. beef cuts, USMEF and beef checkoff logos and sponsor information were used during the promotion period.

The events were featured in the Gulf Gourmet magazine and Khaleej Times newspaper.

Middle East

USMEF Events Introduce U.S. Beef To Dubai Chefs And Diners

U.S. beef was introduced to Middle Eastern chefs and diners recently during separate USMEF events held at the Intercontinental Hotel in Dubai.

A seminar, held in cooperation with the Southern United States Trade Association (SUSTA) and the U.S. Agricultural Trade Office, increased chefs’ understanding and willingness of using U.S. beef by providing live cooking demonstrations by U.S.-based chefs Jay McCarthy, Jacques Leonardi and Van P. Atkins.

Nearly 100 chefs gained awareness of the premium quality and unique attributes of U.S. beef that make it a top choice of chefs around the world.

McCarthy demonstrated cooking with underutilized U.S. beef cuts and emphasized getting the most value from U.S. beef cuts without compromising quality. Many chefs asked questions and showed interest in adopting the creative cooking techniques.

A dinner hosted by USMEF kicked off a week-long U.S. beef promotion at the Intercontinental Hotel. The promotion was so successful it was extended by a few days and U.S. beef consumption at the hotel doubled during the promotion period.

Special menus featuring the U.S. beef cuts, USMEF and beef checkoff logos and sponsor information were used during the promotion period.

The events were featured in the Gulf Gourmet magazine and Khaleej Times newspaper.