Texas Beef Council, USMEF Conduct Chef Training in Dubai

USMEF recently coordinated the latest round of Texas Beef Council (TBC) chef training workshops in Dubai, United Arab Emirates (U.A.E.). Two days of hands-on training and demonstration cooking at the Radisson Blu Hotel’s Palm Grill Steakhouse were held in collaboration with the U.S. Consulate in Dubai Office of Agricultural Affairs.

About 70 chefs from 26 hotels and restaurants participated in the workshops, conducted by chef Uwe Micheel, kitchen director for Radisson Blu Hotels and president of the Emirates Culinary Guild. Representatives of several U.S. beef suppliers and U.A.E. importers were also on hand.

The workshops centered on the quality and affordability of underutilized U.S. beef cuts such as tri-tip, top blade, hanging tender, flatiron and petite tender, as well as tips on complete utilization of the shoulder clod cut, giving the chefs a wide range of ideas for upgrading and diversifying their menus with affordably priced beef items.

Participants created and sampled new beef dishes, fostering an active exchange of new menu ideas and cooking techniques. Chefs also received an information kit including a guidebook of beef cuts for foodservice operators, a bilingual TBC booklet entitled “When Quality Meets Profit,” fact sheets on underutilized U.S. beef cuts and an instructional DVD on profitable menu planning.

U.S. beef export value to the U.A.E. has grown substantially this year, increasing 34 percent through August to $33.4 million.

“The beef cuts we’re exporting to the U.A.E. command an excellent price, as evidenced by a very strong unit value of more than $4 per pound,” said Dan Halstrom, USMEF senior vice president for marketing and communications. “We need to expand our educational work with chefs, consumers and the trade in the U.A.E. and throughout the Middle East, sharing the great tasting experience that comes with grain-fed, well-marbled beef. Showcasing underutilized cuts though these training workshops is a great way to do that, and the workshops help us diversify our merchandising options in the region. With the support of the Texas Beef Council, this program is really top-notch.”