Forty-eight young students about to graduate with a diploma in culinary arts joined two days of U.S. beef hands-on learning & butchery skills organized by the U.S. Meat Export Federation (USMEF) at Ammon Applied University College (AAUC) in Jordan. In addition to theoretical sessions presented by USMEF Rep Lina Kanaan via Zoom technology, students partook in practical cutting and cooking trainings mentored by head chef Lubna Alamat & head butcher chef Ziad Muasher. The anatomy and cutting techniques of flat iron, rib eye, striploin, tenderloin, T-bone and porterhouse underlined the marbling and grading aspects of the finest quality U.S. beef while the culinary applications of each cut pointed up unique features of versatility, tenderness and flavor.
