A U.S. Beef Master Class-Butchering Skills & Culinary Applications took place at the Modern Culinary in Egypt, organized by the U.S. Meat Export Federation and the Texas Beef Council in partnership with the ECA.
The culinary students learned the fundamentals of trimming, weighing and preparing various dishes such as Beef Stroganoff, Beef tartar, Beef Tenderloin & Ribeye Steak which was conducted by the Head of Butchers Ziad Mushar and Head of chefs Lubna Alamat.