USMEF cooperated with Chef Youssef Akiki, to give a hands-on training session for 25 new butchers who joined the butcheries team of Spinneys Lebanon. Chef Akiki is the Executive Chef of Burgundy Restaurant and a member of the Lebanese Syndicate of Hotels and Restaurants. The training class helped in educating the participants about meat production practices in USA and the high quality aspects of U.S. beef. It familiarized them with alternative U.S. beef cuts, upgraded their butchering skills and boosted their knowledge on how to merchandise underutilized cuts based on specific culinary applications.
