The U.S. beef virtual lectures and online educational sessions, which commenced earlier in June 2020, were followed by four hands-on practical trainings organized by the U.S. Meat Export Federation in partnership with the Royal Academy of Culinary Arts (RACA) in Amman. Around 50 chef students who were split into four groups to respect social distancing and safety measures gained knowledge and first-hand learning on butchering techniques and culinary applications of four U.S. beef cuts namely rib eye, tenderloin, porterhouse and T-bone.
