Egypt’s culinary scene recently savored a dynamic blend of flavor and innovation, courtesy of two events celebrating the versatility and quality of U.S. beef. Organized by the U.S. Meat Export Federation (USMEF), these initiatives showcased the expertise of top chefs and budding culinary talent, while spotlighting the global appeal of premium American beef.

At Food Africa 2024, Egypt’s leading international trade exhibition, U.S. beef stole the show during live cooking demonstrations orchestrated by the USMEF in partnership with the Egyptian Chefs Association. Head Butcher Ziad Muasher and Head Chef Lubna Alamat led the presentations, captivating attendees with their masterful butchery and inventive recipes. Dishes like Miso Glazed Short Ribs with Chili Maple Sweet Potato Purée and Strip Steak with Spicy Mango & Avocado Salsa were highlights, blending rich flavors with modern techniques. The event not only tantalized taste buds but also celebrated culinary creativity and cross-cultural collaboration.

Meanwhile, aspiring chefs had the chance to deepen their skills through U.S. Beef Master Classes. Over two days, 42 participants from the Egyptian Chefs Association learned essential butchery and cooking techniques for premium cuts such as short ribs, striploin, and tenderloin. Dubbed “The Butcher & The Chef,” Muasher and Alamat guided participants through advanced methods like sous vide, reverse searing, and grilling. The classes also emphasized food safety, nutrition, and the artistry behind presenting high-quality dishes.

These events underscored U.S. beef’s versatility while fostering a connection between culinary cultures. By empowering future chefs and inspiring established professionals, the USMEF has paved the way for a flavorful future in Egypt’s kitchens, firmly establishing U.S. beef as a cornerstone of culinary innovation.