A second round of technical know-how and butchering skills was completed with 32 contemporary chef students of the Royal Academy of Culinary Arts (RACA) – the affiliate of Ecole Hotelier Lausanne. Under the patronage of RACA president and staff, USMEF Representative Agri Marketing planned and implemented two comprehensive U.S. beef classes efficiently and successfully. Over two days of U.S. beef tutorials conducted on June 13 and June 16, technical culinary applications and butchering methodologies applicable to alternative U.S. beef cuts and traditional middle meats were imparted in theoretical modules and hands-on cutting and live cooking demonstrations.
