Chef Educates on US Beef Attributes

US Meat Export Federation, Corporate Chef Hermaine Navarette is based in Mexico City, but his towns are employed throughout the world with support from USDA and the Beef Checkoff Program. Chef Navarette recently educated chefs and culinary students from the Middle East, about the attributes of US beef

“The 20/24 roadshow in the Middle East started off in the United Arab Emirates. From there, moved on to Bahrain, another important country in the region, then Kuwait, and finally, Saudi Arabia. In all these places we talked about all of the US beef attributes, all of the attendants had a chance to taste different graded cuts that we presented, such as strip loin, ribeye, flank steak, and we also worked with brisket and short ribs. It was the first time we had training session for culinary students in Riyadh, the capital of Saudi Arabia."

The chef's vast experience in Latin America brought a unique perspective to the training sessions where he taught participants how to avoid overcooking high quality beef.

“I proposed some new ideas that probably not very common in the region because of the influence that they have from other countries over there.”

With Lebanese being the main influence, he highlighted that cooking at medium will allow juiciness tenderness and the great flavors of US beef to shine.