Master of Meat Craft — a course by Zozulinsky & Potseluev

March 1, 2027

We start the day with a generous breakfast. We taste cured meats from our own workshop — coppa, cecina and fuet — grill sausages, and have tea and coffee. It is a chance to get to know one another before we change into workwear and head into the workshop.

What follows is a full working day inside the meat atelier. We explore dry aging and fermentation, visit the aging rooms, work with knives and honing steels, and get hands-on at the butcher’s table. Then we cook together on the Ofyr and Grillvett and taste steaks from different cuts. The aim is to understand not just the flavour, but the process behind it.

We hold this course only occasionally. This is an occasional hands-on course, rather than a school with a regular intake. 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 staging anything 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 — an expert in beef production, from raising cattle to preparing the final cuts, and the developer of our method for dry-aging meat with mould.

Pavel Potseluev — co‑owner and brand chef of the restaurant Zhazhda Krovi.

PROGRAMME

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. You can join on your own or with friends by booking individual places in an open group.