Meat atelier, courses and events
I’m Pavel Potseluev, brand chef and co-owner of Zhazhda Krovi. I’ve been working with steaks since 2013. Together with Grant Zozulinsky, I run the Zozulinsky & Potseluev meat atelier, where we age beef, butcher meat and prepare products for restaurants and private customers.
At the atelier, we teach a one-day course covering dry ageing, butchery and grilling steaks. Participants work with us in our production space, learn about the equipment and ask questions as we go.
You can also book a seat at one of our shared lunches, where we serve cured meats and steaks aged for different lengths of time. For a gathering with your own group, we host private events with a date, menu and programme agreed with you.
Meat atelier Zozulinsky & Potseluev
Meat made simple: butchery, fermentation and cutting techniques.
Cooking with live fire: Josper, robata, Big Green Egg and Weber.