The U.S. Beef Cooking Studio with Chef Lubna Alamat brought live cooking to life, at Food Africa, organized by the U.S. Meat Export Federation in collaboration with the Egyptian Chefs Association.
From Ribeye, Striploin, and Short Ribs to expert techniques like grilling, reverse searing, and sous vide, the session was packed with insight, inspiration, and mouthwatering aromas.
Guests enjoyed tasting bites straight from the action — Cowboy-Style Ribeye Sear, Zesty Striploin Crunch Bites, and Short Rib Arancini with Smoked Paprika Aioli — turning knowledge into flavor with every bite.
