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U.S. BEEF SHINES AT FOOD AFRICA 2024 AND CHEFS MASTERCLASSES, INSPIRING EGYPT’S CULINARY FUTURE
Egypt’s culinary world embraced creativity and expertise as the U.S. Meat Export Federation brought U.S. beef to center stage. Through dynamic events at Food Africa 2024 and exclusive master classes, chefs showcased the versatility of premium American beef, blending innovation with culinary craftsmanship.
U.S. Beef Culinary Horizons Unfolding in Egypt at Food Africa 2024 & Chefs’ Master Classes
The culinary scene in Egypt recently experienced an infusion of flavor, creativity, and expertise, thanks to
two exciting events highlighting the versatility and excellence of U.S. beef. Organized by the U.S. Meat
Export Federation (USMEF), these events showcased the craftsmanship and passion of chefs eager to
expand their culinary knowledge.
U.S. Beef Re-Imagined from Cut to Craft!
U.S. beef stole the spotlight at Food Africa 2024, Egypt’s premier international trade exhibition. Live
cooking demonstrations, spearheaded by the USMEF in collaboration with the Egyptian Chefs Association,
featured Head Butcher Ziad Muasher and Head Chef Lubna Alamat. The duo enthralled attendees with
expert butchery techniques and innovative recipes, presenting dishes such as Miso Glazed Short Ribs with
Chili Maple Sweet Potato Purée, Strip Steak with Spicy Mango & Avocado Salsa, and Striploin Crostini
topped with Horseradish Whip and Crispy Onions.
The event was more than a feast for the palate—it was a celebration of culinary artistry and global
collaboration. By showcasing the exceptional quality of U.S. beef, the demonstrations inspired chefs and
food enthusiasts alike to reimagine their culinary possibilities.
Future Egyptian Chefs Garner U.S. Beef Know-how!
Over two consecutive days, 42 aspiring chefs from the Egyptian Chefs Association immersed themselves
in U.S. Beef Master Classes, gaining invaluable insights into butchering, cooking, and showcasing premium
cuts like short ribs, striploin, rib eye, and tenderloin. Guided by the dynamic duo known as “The Butcher
& The Chef,” participants learned techniques such as sous vide, reverse searing, grilling, and braising.
Beyond the technical skills, the classes also delved into food safety and nutrition, offering a comprehensive
and interactive learning experience. This initiative not only honed the skills of these young talents but also
introduced them to the rich culinary potential of U.S. beef.
With these two remarkable events, the USMEF successfully bridged culinary cultures, empowering the
next generation of chefs and reaffirming the global appeal of U.S. beef. The future of food in Egypt looks
brighter—and more flavorful—than ever!
OTHER NEWS AND RECIPES BY US MEAT
