On August 12, 2025, culinary students at the Royal Academy of Culinary Arts had the unique opportunity to participate in an exclusive U.S. Beef workshop, organized by the U.S. Meat Export Federation (USMEF).
Led by Chef Mario Aoun, PhD in Meat Sciences and Technology, the workshop offered students an in-depth look at the versatility and premium quality of U.S. Beef. Participants explored a wide range of beef cuts, gaining valuable insights into proper selection, handling, and preparation techniques. Chef Mario guided them through essential butchery skills, demonstrating how to expertly cut different portions, as well as advanced grilling methods to bring out the full depth of flavor in every cut.
The interactive session not only enhanced the students’ technical skills but also deepened their appreciation of the craftsmanship and science behind working with U.S. Beef. To mark the successful completion of the workshop, students were awarded certificates of participation signed by Chef Mario, celebrating their achievement and new culinary knowledge.