Meat Craft Masterclass — an Author’s Course by Zozulinsky & Potseluev

November 3, 2026

It has been a while since we last held our Meat Craft Masterclass. During that time, we have rebuilt and upgraded the workshop, created a spacious barbecue area, and changed quite a lot within the atelier itself. Now we are ready to open our doors again for one day.

We will talk about dry aging and meat fermentation, step inside the aging rooms, work at the butcher’s table, and later gather around the Ofyr and Grillvett to cook and taste a generous selection of steaks from different cuts.

We hold this course only occasionally. It is not a school and it is not a high-volume format. For one day, we open the doors to a place that is normally closed to outsiders — the workshop, the dry-aging rooms, the butcher’s table and the fire. We show the processes exactly as they happen here every day, without creating a special picture for the occasion and without keeping the most interesting parts behind the scenes.

The programme is designed as one full working day — approximately 8 hours. It is a complete day inside our meat atelier: from theory, butchery and deboning to working with different types of grills and a substantial tasting.

The course is suitable both for professional chefs who want to deepen their understanding of meat, aging and different cuts, and for those who simply want to learn how to choose and cook great steaks confidently at home.

Workshop location: Pushkino, Moscow Region, Yeldigino village.

Course authors:

Grant Zozulinsky (expert in the full beef production cycle and cattle management, and creator of a mold-based dry-aging technique for beef cuts)
Pavel Potseluev (co-owner and brand chef of the Zhazhda Krovi restaurant)

PROGRAM

Theory:

Cattle breeds;
Grass-fed and grain-fed beef;
Understanding and assessing marbling;
Introduction to the dry-aging room;
Dry aging and meat fermentation;
Choosing meat for steaks and understanding different cuts;
Myths and common questions about steaks.

Practice:

The butcher’s knife roll: knives and working techniques;
Butchery based on American and French cutting traditions;
Breaking down classic and alternative cuts;
Cooking techniques: from tartare and hot starters to grilled steaks;
Working with charcoal, gas and wood-fired grills;
Managing heat and understanding levels of doneness;
Tasting cured meats and steaks aged for different periods.

The number of participants is limited by the format of the course itself. We deliberately keep the groups small — otherwise it becomes impossible to work properly with the product, ask questions and see every stage of the process up close.