The U.S. Meat Export Federation (USMEF), in collaboration with the Egyptian Chefs Association (ECA), recently delivered a focused and practical learning experience for culinary professionals in Egypt. Held in Hurghada along the Red Sea, the program brought together chefs, butchers, and food and beverage leaders for a hands-on exploration of U.S. beef, with a clear goal: to deepen technical knowledge while unlocking new menu opportunities.

Hosted by the Red Sea Hotels Group within its Makadi Spa, the U.S. Beef Culinary Arts & Capacity Building Program, welcomed participants from across the group’s five properties: Makadi Palace, Makadi Spa, Makadi Grand, Sunwing, and Guacho. The setting provided an ideal environment for both learning and application, combining professional development with real-world kitchen context.

At the heart of the program was the theme, “From Cut to Menu: Unlocking Value in U.S. Beef.” The sessions focused on helping chefs, and procurement teams make better use of underutilized cuts. Rather than relying only on premium selections, participants were encouraged to think creatively about how different U.S. alternative or secondary cuts can deliver both quality and cost efficiency.

The training was led by USMEF Representative Lina Kaanan, who delivered the theoretical component, alongside Head Butcher Ziad Muasher and Head Chef Lubna Alamat, who conducted the practical sessions. Together, they guided attendees through the technical and culinary aspects of U.S. beef, from fabrication to final presentation. A key highlight of the program was the live demonstration of fabricated cuts, namely Chuck Eye Roll, Chuck Short Ribs, Rib Eye and Tenderloin, providing participants with a clear understanding of structure, yield, and application.

Beyond the practical sessions, the program also introduced the science behind U.S. beef production and grading. This added context helped participants better understand consistency, quality standards, and how these factors translate to kitchen performance.

Supporting the initiative was Agri Marketing, the regional representative of USMEF in Egypt, Jordan, and Lebanon. Their approach centers on education and capacity building, targeting both senior and junior chefs. By combining technical butchery skills with culinary application, they aim to build a stronger foundation of knowledge across the industry, grounded in science and practical use.

The event concluded with a curated menu that reflected the versatility of the cuts explored throughout the day. Dishes ranged from approachable and hearty to refined and contemporary, including:

• Charred corn, avocado, and cherry tomato salad
• Braised chuck roast and braised chuck tacos
• Balsamic-braised short ribs with pomegranate relish
• Hearty beef saajiyyeh
• Tenderloin steaks with caramelized onion and blue cheese sauce
• Churrasco-style tenderloin with chimichurri
• Sous vide ribeye steaks
• Herb butter–stuffed ribeye cap steak roulade
• Roasted mushrooms in garlic brown butter

Each dish demonstrated how thoughtful preparation and technique can elevate a wide range of cuts, reinforcing the program’s central message: value is not just in the cut itself, but in how it is understood and used.

This collaboration between USMEF and ECA highlights a growing emphasis on education within Egypt’s culinary sector. By investing in knowledge and hands-on training, such initiatives are helping chefs refine their craft, expand their menus, and deliver consistent quality to their guests by integrating a variety of U.S. beef cuts into their foodservice operations.