The U.S. Meat Export Federation (USMEF), in collaboration with the Egyptian Chefs Association (ECA), and partnered with Red Sea Hotels Group successfully hosted the “Culinary Arts & Capacity Building Seminar: Expert Butchery & Culinary Experience” with Red Sea Hotels Group in Hurghada, Egypt, on May 2, 2026. The event brought together chefs, butchers, and food and beverage professionals from the group’s five properties — Makadi Palace, Makadi Spa, Makadi Grand, Sunwing, and Guacho — for an immersive hands-on educational experience centered around the versatility and value of premium U.S. Beef.
Under the theme “From Cut to Menu: Unlocking Value in U.S. Beef,” the seminar focused on enhancing technical knowledge while encouraging participants to explore creative and cost-effective culinary applications for a variety of cuts. The training combined theoretical and practical learning, offering attendees deeper insight into U.S. beef production, grading, quality standards, handling, fabrication, and cooking techniques.
The seminar was led by USMEF Representative Lina Kaanan alongside Head Chef Lubna Alamat and Head Butcher Ziad Muasher, who guided participants through live demonstrations and practical kitchen sessions. Attendees gained valuable hands-on experience working with premium U.S. Beef cuts including Tenderloin, Chuck Roll, Short Ribs, and Rib Eye, while learning professional fabrication methods, trimming, portioning, and advanced cooking applications designed to maximize both flavor and yield.
A major highlight of the event was the curated culinary showcase, where participants explored the versatility of U.S. Beef through a diverse menu featuring dishes such as braised chuck tacos, balsamic-braised short ribs with pomegranate relish, tenderloin steaks with caramelized onion and blue cheese sauce, churrasco-style tenderloin with chimichurri, sous vide ribeye steaks, and herb butter–stuffed ribeye cap steak roulade.
The event concluded with certificate presentations recognizing participants for their active involvement and dedication to advancing their professional skills in butchery and culinary arts using high-quality U.S. Beef products.