One full day U.S. beef hands-on and butchery trainings was conducted in Ammon Applied University College for 78 BA Level Culinary Art chef students and their instructors. Different quality grades were used to show participants the difference in the marbling levels between CAB, Prime and Choice grades. Students enthusiastically joined hands with the tutors and indulged in slicing and trimming of the U.S. beef cuts presented. They learned grilling, searing, braising and oven roasting techniques and experienced the tenderness and juiciness of U.S. beef cooked to adequate degrees of doneness. All cooked cuts were offered to chef students and their instructors for tasting and judging the characteristic attributes of each U.S. beef cut.
