The U.S. Meat Export Federation, represented by Ms. Lina Kanaan, in coordination with the U.S. Department of Agriculture and the U.S. Embassy in Jordan, organized a training program entitled “Basics of U.S. Beef Cutting Techniques & Culinary Innovations in Trending Cuisines”, in partnership with the Aqaba Special Economic Zone Authority (ASEZA) presided by H.E. Eng. Nayef Bakheet. This training program was launched at Al-Balqa Applied University / Aqaba University College over two days, in the presence of the Senior Agricultural Attache’ Mrs. Elizabeth Mello from the Office of Agricultural Affairs at the U.S. Embassy in Cairo and Mr. Mohamad Khraishy, Senior Agricultural Specialist at the U.S. Embassy in Amman.
Forty chefs representing hotels and restaurants in the Aqaba region participated in the U.S. beef culinary arts program which included theoretical classes that focused on the U.S. beef production cycle from farm to table and underlined the factors that contributed to producing the finest quality beef in the world. Lectures were followed by practical sessions in the kitchen mentored by a professional head chef and a head butcher who engaged participants in hands-on sessions to upgrade their skills in muscle profiling, cutting and trimming techniques of various USDA Prime and Choice cuts such as brisket, bottom sirloin flap, flank, short ribs, T-Bone, Porterhouse, striploin, and rib eye. Participating chefs gained the know-how of multiple, versatile high quality steaks while getting at the same time safety guidelines for handling and preserving meat, storage, cooking temperatures, importance of resting the beef after cooking, and the numerous culinary applications in conventional, contemporary and trending cuisines. The capacity building program was concluded by distributing certificates of appreciation to the trainees who experienced the art of preparing, cooking and serving U.S. beef and tasted the flavor and tenderness resulting from its unique “Marbling”.