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US Beef Flat Iron Steak Centerpiece of Jordanian Junior Culinary Challenge

26 March 2018

JORDAN - US beef flat iron steak was highlighted for the first time during the Jordanian Junior Culinary Challenge, an event held in Amman, Jordan, and co-sponsored by USMEF.

The competition, held for members of the Jordanian Young Chefs Club, was funded by the Beef Checkoff Program. USMEF is a contractor to the beef checkoff.


A promotional poster announces the Jordanian Junior Culinary Challenge, co-sponsored by USMEF and funded by the Beef Checkoff Program [Photo: USMEF]

In all, 36 junior chefs applied for the challenge. Following an evaluation, judges chose eight final competitors who submitted a three-course menu featuring US beef flat iron steak as the centerpiece.

The judging panel included: Mahmoud Abu Tahnat, a chef with 20 years of butchering experience and meat training classes in the US, New Zealand and Australia; Charles Azar, a chef and consultant; and Jihan Sahawneh, chef, ambassador of the Jordanian Young Chefs Club and culinary instructor at the Royal Academy of Culinary Arts.


Chefs competing in the challenge learned how to prepare US beef flat iron steak and were recognized for their creativity using the cut [Photo: USMEF]

Miguel Kayal, USMEF representative in Jordan, said local suppliers of US beef who were invited to participate were very impressed with the flat iron steak.

"The diverse applications and cooking methods for this well-marbled steak were not only recognized by the participating junior chefs and award winners, but also received exposure online and via social media networks of the Royal Academy, the Jordanian Chefs Association and the three main sponsors’ social media platforms," said Mr Kayal. "Discussions among competitors and guests also centered on the quality of US beef and how the marbling differentiates it from competitors’ beef products."

Educating participating chefs on proper preparation of US beef was also part of the Jordanian Junior Culinary Challenge. For example, they were taught that cutting across the grain – instead of with the grain – affects the tenderness of the cut.

"The partnership between USMEF and the Jordanian Junior Culinary Challenge delivered an engaging and educational experience about US beef to a group of young chefs who are future potential decision makers in the Jordanian hospitality sector, as well as in other markets across the Middle East," said Mr Kayal.

TheCattleSite News Desk

Top image via Shutterstock



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