One full day of U.S. beef tutorials focusing on technical culinary applications and butchering methodologies applicable to numerous U.S. beef cuts was conducted on May 5, 2019 for 38 contemporary students of the Royal Academy of Culinary Arts (RACA) which is an affiliate of Ecole Hotelier Lausanne, joined by their instructors. Seven diverse U.S. beef cuts, chilled and frozen, were promoted and demonstrated including: Angus Brisket, Black Angus Tenderloin, Black Angus Rib Eye, Portion Controlled T-Bone steaks, Prime Tri Tips and Prime Flat Iron. The Butcher & The Chef who gave the training networked with the students in harmony helping them discover, learn, cook and taste U.S. beef.
