Hospitality News Middle East - - NEWS - us­mef.org

The U.S. Meat Ex­port Fed­er­a­tion (US­MEF) held a tech­ni­cal U.S. Beef Sem­i­nar at the Hilton Beirut Met­ro­pol­i­tan Palace Ho­tel ti­tled ‘Sharpen Your Knowl­edge and Sales Skills for U.S. Beef’. The event, or­ga­nized by Agri Mar­ket­ing Con­sult­ing Ser­vices, kicked off with a brief in­tro­duc­tion by its man­ag­ing di­rec­tor Lina Kanaan. The sem­i­nar was or­ga­nized in col­lab­o­ra­tion with the U.S. Of­fice of Agri­cul­tural Af­fairs in Cairo rep­re­sented by key­note speaker Ali Abdi, min­is­ter coun­selor and Reaz Me­hdi, gen­eral ser­vices of­fi­cer at the U.S. Em­bassy in Le­banon, both of whom em­pha­sized the role events such as this play in strength­en­ing uni­lat­eral eco­nomic re­la­tions per­tain­ing to the F&B mar­ket. In at­ten­dance were some of the coun­try’s most prom­i­nent meat sup­pli­ers who are al­ways look­ing to of­fer Lebanese con­sumers top qual­ity U.S. beef prod­ucts. To il­lus­trate the var­i­ous range of al­ter­na­tive cuts this year, Head Chef Lubna Ala­mat and Head Butcher Ziad Muasher il­lus­trated to the crowd the lat­est buy­ing and sell­ing trends, the prac­tices aimed at match­ing cook­ing meth­ods with the ideal beef cuts, as well as rec­om­mended food safety and meat han­dling tech­niques. The sem­i­nar was fol­lowed by a buf­fet of U.S. beef carv­ing sta­tions and din­ner to il­lus­trate the var­i­ous tastes and fla­vors of the meats avail­able for im­port.

Head Chef Lubna Ala­mat and Head Butcher Ziad Muasher

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