Meat Sommelier: selection and technique

In this course designed for industry professionals, we’ll explore the world of beef breeds and meat quality, focusing on their unique flavors and characteristics.

You’ll learn how the breed selection impacts taste, juiciness, and texture, equipping you with the skills to choose the right cuts based on menu needs and customer preferences.

We’ll briefly cover dry-aging, discussing when and why to use it, the benefits it offers, and how it enhances both the taste and texture of the meat, adding complexity to each cut.

The course will also cover the best cooking techniques for different meats, showing you how to adjust times and temperatures based on each breed’s specific traits. Mastering these techniques is key to bringing out the best flavors and achieving perfectly cooked meat.

Finally, we’ll conclude with a guided tasting of Premium Ribeyes, so you can directly experience the flavor differences we’ve discussed in the lesson.

This is a valuable opportunity to sharpen your palate and apply your new knowledge to elevate your professional kitchen.

BBQ Coach Andrea Marino SmokeHouse

Event target: experts and professionals

The event will take place at the BBQ Expo ACADEMY – Hall 1

Event with limited registrations, maximum capacity of 30 participants.

Registration fee €20.00.

Online registration available until 30/03/2025.

Courses and events in the original language

Remember to also purchase your entry ticket to the fair.