A Night of Exceptional U.S. Beef, Live Grilling & Culinary Expertise
The U.S. Meat Export Federation (USMEF), in cooperation with the Office of Agricultural Affairs at the American Embassy in Cairo, hosted an the annual “Thrill of the Grill” U.S. Beef BBQ Cookout at Roda Terrace, Hilton Cairo Grand Nile.
The evening brought together culinary professionals and distinguished guests for an immersive celebration of premium U.S. Beef, combining expert butchery, live-fire cooking, interactive culinary experiences, and an indulgent BBQ-inspired menu.
An Evening of Culinary Experiences
The event began at 7:30 PM with a warm welcome reception featuring refreshing drinks, lively music, interactive video presentations, and a dedicated photo booth, setting the stage for an evening centered around U.S. Beef and the art of grilling.
The program officially opened with remarks from USMEF Representative Ms. Lina Kanaan, followed by key remarks from Mr. Thom Wright, Minister Counselor for Agricultural Affairs at the U.S. Embassy in Cairo.
A major highlight of the evening was the live culinary showcase, “The Butcher & The Chef,” led by Head Chef Lubna Alamat and Head Butcher Ziad Muasher. The duo shared their expertise through live demonstrations, showcasing professional grilling techniques, butchery knowledge, and creative approaches to preparing premium U.S. Beef cuts.
Guests were then invited to experience the flavors firsthand through artisanal carving stations and dynamic live grilling, creating an interactive dining experience that brought the craftsmanship behind every dish directly to the table. The evening also featured a group photo, capturing the spirit of the occasion and the shared appreciation for U.S. Beef.
Featured U.S. Beef Menu
The culinary experience featured an extensive selection of creative dishes, highlighting the versatility of U.S. Beef across different cooking styles and flavor profiles.
Starters & Bites
- Country-Style Beef Liver Pâté Crostini with pomegranate and red onion relish
- Grilled Cheese & Pulled Beef Sando with hot honey butter and cheddar
- Korean-Style Barbecue Marinated Flat Iron Steak Satay Strips
- Braised Chuck Clod Taco Bar with pico de gallo, avocado, and charred corn
Carving Stations
- Miso-Braised Short Ribs served over spiced sweet potato purée with miso gravy
- Loaded Brisket Fries with slow-cooked brisket, cheese sauce, house BBQ sauce, and pickled jalapeños
- Beef Liver Poutine topped with fried liver bites and rich gravy
From the Grill
- Sous Vide Striploin Steaks paired with garlic brown butter roasted mushrooms and caramelized onions
- Reverse-Seared and Chargrilled Tomahawk Steaks served with beef fat smashed potatoes and charred seasonal vegetables
Celebrating the Thrill of U.S. Beef
From expertly prepared cuts and innovative recipes to live grilling and interactive culinary stations, “Thrill of the Grill” showcased the quality, versatility, and culinary potential of U.S. Beef in an unforgettable BBQ experience.
The event brought together expertise, creativity, and exceptional flavors, creating a memorable evening that celebrated the art of grilling and the many possibilities of premium U.S. Beef.