JRA Concludes Specialized Technical Workshop on U.S. Beef in Amman

The Jordan Restaurant Association (JRA) successfully concluded a specialized technical workshop on U.S. Beef on Sunday, February 15, 2026. Held at the InterContinental Jordan Hotel, the event brought together a distinguished group of restaurant owners, executive chefs, professional butchers, and procurement and operations managers as part of the Association’s ongoing commitment to enhancing professional competencies and technical expertise within the sector.

The workshop was organized in collaboration with the U.S. Meat Export Federation (USMEF) and in partnership with Agri Marketing | Consulting Services, represented by Ms. Lina Kanaan, the official representative for the Federation in Jordan, Egypt, and Lebanon. This collaboration underscores the vital role of regional and international partnerships in transferring specialized knowledge and global expertise to the Jordanian market.

The program focused on practical and hands-on applications, featuring live demonstrations of professional cutting techniques and the latest butchery and modern culinary practices. A key highlight was the exploration of integrating alternative U.S. beef cuts into restaurant menus, alongside in-depth discussions on sustainable sourcing and emerging trends in professional kitchens.

Practical cutting and live display techniques were presented by Chef and Butcher Ziad Muasher and Chef Lubna Alamat. They demonstrated professional methods for handling various cuts and shared best practices for cutting, presentation, and utilization within commercial kitchen environments.

The workshop also featured interactive sessions, product analysis, and tastings, providing participants with a first-hand opportunity to examine technical attributes, quality standards, and benchmarks, effectively bridging the gap between theoretical knowledge and practical application.

The Association affirmed that this workshop is part of a continuous series of specialized training programs designed to bolster the competitiveness of Jordan’s tourism restaurants. These initiatives aim to empower the workforce to stay abreast of global developments in food products, culinary techniques, and operational standards.

Participants expressed their appreciation for the workshop’s technical depth and practical focus, praising the hands-on approach. They emphasized the importance of such initiatives in enhancing operational efficiency and elevating service quality across the tourism restaurant sector.