The rich aroma of sizzling beef filled the air at The Nile Ritz-Carlton, Cairo, as top chefs, restaurateurs, and industry professionals gathered for an exclusive U.S. Beef Technical Seminar. Organized by the U.S. Meat Export Federation (USMEF) in cooperation with the office of Foreign Agricultural Service – USDA/FAS Cairo and the event was a celebration of premium beef, innovative cooking, and an art of crafting unforgettable flavors.
Co-organized by the Egyptian Chefs Association, the seminar started by an introductory welcome by Miss Lina Kanaan, USMEF Representative, followed by opening remarks by Mr. Christopher Riker, Minister Counselor Foreign Agricultural Service - U.S. Embassy in Cairo.
Dr. Mario Aoun, a renowned meat scientist and chef, led a captivating live demonstration showcasing high-quality U.S. beef cuts, and introducing new alternative cuts that are versatile, affordable, and drives higher check averages; showcasing techniques that provide valuable insights about the U.S. beef industry —its rigorous grading system, sustainability practices, and consistency in delivering high-quality products.
Beyond theory, the seminar offered butchering and cookery techniques, allowing participants to experience firsthand the muscle profile of each cut, its tenderness, marbling factor, firmness, texture and flavor complexity. Alternative U.S. beef cuts presented and tasted included Top Sirloin with Chimichurri, Striploin with Red Thai Salsa, Sirloin Baseball Cut with Crispy Chili, and U.S. Brisket Burgers.
Executive chefs and restaurant owners walked away with a participation certificate, prizes for U.S. beef trivia top winners and fresh insights on how to incorporate these premium cuts into their menus, elevating their offerings and delighting their customers.