Twenty top chef students of the Jordanian Creative Steps Academy in Irbid, eagerly participated in an interactive hands-on “Butchery and Cookery” Workshop organized by the U.S. Meat Export Federation (USMEF) and the in-kind contribution of the finest U.S. beef products from Frozen Food House, one of the key Jordanian importers and distributors of U.S. beef in the Kingdom. The workshop brought together a group of aspiring chefs who are about to graduate this Spring and start their own restaurants or cafes. With a genuine passion for advanced learning and culinary skills, they gained an immersive educational experience that focused on the quality, safety, versatility, and unmatched flavor profile of U.S. Beef.
Attending chefs were engaged in a comprehensive theoretical session given by USMEF representative Lina Kanaan covering beef production, grading, inspection, packaging, handling, cutting and cooking. The presentation was followed by practical kitchen work that included live muscle fabrication, cutting techniques, trimming and fat rendering, reverse searing, stir-frying, carving and tasting; all phases were demonstrated and guided by Head Butcher Ziad Muasher. Participants gained practical knowledge and hands-on training about a selection of high quality, abundantly marbled U.S. Beef cuts, including Tenderloin, Chuck Roll deconstructed into Sierra, Delmonico and Denver Steaks, T-Bone, and Rib Eye profiled into Rib Eye Cap and portion steaks. The workshop highlighted proper butchery techniques and the unique flavor profiles of each cut, allowing attendees to deepen their understanding of how to maximize quality and performance in professional kitchens.
The event concluded with certificate hand-over recognizing participants for their active involvement and commitment to advancing their culinary and butchery skills using high-quality U.S. Beef products.