Zozulinsky & Potseluev author’s course on meat business

It has been a long time since we have conducted training under the “Master of Meat Business” program. All this time, we have been completing the renovated workshop and preparing a spacious barbecue area. More than eight months have passed since our last meeting, and now time has returned, like a kind fragrance from the ripening chamber.

We open the doors of the workshop and the chamber again, talk about the intricacies of aging, gather around the Ofyr hearth, the Grillvett grill and cook a good portion of steaks from different cuts. In general, let’s do what we do best: share our craft and taste.

The program is designed for one working day (8 hours) and involves a deep dive into the atmosphere of the meat shop, cutting and deboning, barbecue features on a charcoal, gas and wood-burning grill.

Course authors:

• Grant Zozulinsky (expert in the full cycle of beef production and work with cattle, author of the technology of dry aging of meat cuts with mold)
• Pavel Potseluev (co-owner and brand chef of the “Zhazhda Krovi”)
  

PROGRAM

Theory:

• The study of bull breeds;
• Fattening: herbal, grain;
• Determination of marbling of meat;
• Overview of the dry maturation chamber;
• The processes of aging and fermentation of meat;
• Classification of cuts;
• Myths and issues related to steaks.
  
  

Practice:

• The twist of a butcher’s craftsman: knives and working techniques;
• Cutting according to the principles of the American and French schools;
• Cutting classic and alternative cuts;
• The subtleties of cooking: from tartare and hot appetizers to grilled steaks;
• Tasting of cured meats and steaks of different maturation periods.

The next course date is March / April

Cost: 38 000 rubles