Members of the Jordanian Young Chefs Club and Ladies Cooking Club were trained to become meat masters by Head Butcher Chef Ziad Muasher assisted by Chef Saleem Al Naber. This program is organized by the U.S. Meat Export Federation (USMEF) and its representative Lina Kanaan in collaboration with the Jordanian Chefs Association. The classes started with presentations about the U.S. beef industry and what makes beef from USA the finest in the world and how to get different steaks from the same cut by applying new butchering skills. Chefs learned about the “Marbling” scores of U.S. beef, understood the quality grades and experienced the different culinary applications and how to find the proper cooking method for the right cut. The trainings provided insights on grain-finished versus grass-fed beef. The chefs also got top tips on doneness degrees, safe handling and storage of meat.
