Australian red meat seminar hosted at ICCA Dubai

Meat and Livestock Australia, in partnership with the ICCA Dubai, delivered educational seminars on August 3-4

The group who attended the training sessions at ICCA
The group who attended the training sessions at ICCA

Meat and Livestock Australia (MLA) in partnership with the International Centre for Culinary Arts (ICCA) delivered its first educational seminars at the ICCA facilities in Dubai on August 3-4, 2015.

Attended by culinary students, F&B, retail and industry professionals, the seminar included modules on meat science, butchery skills and cutting techniques, Australian red meat attributes including supply chain and matching correct cooking methods to different cuts of meat.

Dr Peter McGilchrist, B. Rur. Sci. Hons (UNE), PhD (Murdoch) and master butcher Greg Butler flew in to Dubai from Australia joining master chef Tarek Ibrahim in hosting the seminar.

Director and CEO of ICCA Dubai, Sunjeh Raja, said: "International Centre for Culinary Arts is happy to partner with Meat & Livestock Australia, in its efforts to educate and create awareness about quality red meat from Australia.

"This initiative will go a long way to help develop better knowledge and understanding of meat and its right cuts, for quality and cost efficient use whilst also enabling professional development and improve performance and growth within the hospitality industry in the UAE."

Dr David Beatty, international business manager — MENA, Meat & Livestock Australia, said: "Australia is known globally as a great food producing nation and its integrity including supply of halal certified red meat.

"As a world leader in meat science, technology, research and development it’s a privilege to be hosting the first seminars in Dubai and working with the ICCA to present and share knowledge with food industry professionals."

Further seminars are planned throughout the year, and information will be available on ICCA Dubai's website.

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