A U.S. Beef Butchery & Cookery Hands-On Workshop was held at Al Ahliyya Amman University, bringing together aspiring culinary professionals for an engaging day of learning, practice, and culinary discovery.
Throughout the workshop, participants had the opportunity to strengthen their knowledge and practical skills in U.S. Beef fabrication, butchery, steak cutting, portioning, and cookery, working with a variety of premium steak cuts and preparations, including U.S. Beef Ribeye, Striploin, Tenderloin, and other steak portions. From precise cutting and trimming to achieving the perfect cook and presentation, participants explored the techniques needed to bring out the best in every cut.
Congratulations to all participants for completing the workshop and taking another step toward mastering the art of working with U.S. Beef!
A special thank you to Head Chef Lubna Alamat and Head Butcher Ziad Muasher for sharing their expertise, demonstrating professional techniques, and inspiring the next generation of culinary professionals.