With tourism returning to pre-pandemic levels in the Middle East, USMEF targeted importers, buyers and chefs at leading culinary events in the region. U.S. beef training workshops were also conducted to demonstrate the viability of high-quality U.S. beef during times of inflation and rising input costs — with a particular focus on underutilized cuts.
A series of three regional training workshops for more than 200 chefs, importers, distributors and retailers began in Dubai in collaboration with USDA’s Office of Agricultural Affairs and the Emirates Culinary Guild. USMEF Corporate Chef German Navarrete demonstrated how grain-fed U.S. beef provides a premium flavor profile, even for more affordable, underutilized cuts. Navarrete conducted cutting and tasting demonstrations of four underutilized cuts that have great potential for foodservice in the region — flank, short loin, brisket and hanging tender.