Two groups of chef students and their culinary instructors attended hands-on learning and butchery skills sessions about U.S. beef. The trainings imparted U.S. beef technical and practical information and knowledge to students enrolled in the third year of Hospitality Management and Culinary Arts. Student chefs received detailed explanation on the location of each cut in the animal, the cutting techniques including the direction of grain, fat trimming, muscle profiling, and best cooking methods that preserve the tenderness and flavor of the beef cuts.
