Culinary and Hotel Management Jordanian Youth Learned How to Grill, Braise, Smoke and Reverse-Sear U.S. Beef Short Ribs, Brisket, Flank, Rib Eye, Tenderloin T-Bone, Porterhouse and Striploin. Seven U.S. Beef Master Classes expanded the butchering and cooking skills of 140 future chefs and hospitality leaders who returned to practical classes at their colleges and universities after almost two-year of virtual education.
