For the first time ever, the U.S. Meat Export Federation embark on a U.S. Beef Culinary Arts & Capacity Building Program in Hurghada, one of Egypt’s magical touristic destinations and the realm of newest hotels and resorts clusters. Held on July 23 in Jaz Casa Del Mare Beach Hotel & Resort in Hurghada, the technical and practical program introduced thirty executive chefs from Jaz Hotels to new menu concepts and cookery methods where they can include alternative U.S. beef cuts such as shoulder clod, hanger steak, short ribs, flank, and brisket. Organized by the U.S. Meat Export Federation in collaboration with the Egyptian Chefs Association, the butchering and live cooking demonstrations were mentored by The Butcher & The Chef Ziad Muasher and Lubna Alamat.
