U.S. Beef Master Classes held at Luminus Technical University College in Jordan, offered know-how and hands-on trainings for fifty four BA Culinary Management students. Keen on giving this educational opportunity to ambitious future chefs, the U.S. Meat Export Federation (USMEF) organized and conducted two U.S. beef master classes tutored by expert chefs Lubna Almat & Ziad Muasher.
Technical lectures were reinforced by three hours of practical butchering and cooking classes that had even bigger impact on chef students as far as their knowledge of U.S. beef alternative and classical cuts, skills of fabricating a sub-primal piece into steaks, cutting across the grain for assured tenderness understanding the marbling factor and how it is associated with USDA grades and the numerous culinary applications that match the versatile cuts of U.S. beef. Master classes were concluded with certificate of participation hand over to students and their teachers.