ZERO WASTE: Maximizing Every Cut of Meat

Ethics in the kitchen start with one simple principle: waste nothing.

In this masterclass, we will explore how to add value to beef trimmings, connective tissue, and silver skin—parts that are typically discarded during the trimming of standard BBQ cuts.

During the course, we will prepare two recipes:
A traditional Italian dish and an iconic Japanese recipe, Gyudon, featuring beef trimmings, onions, and soy sauce served over white rice.

We will delve into the details of meat tissue structure, analyzing how collagen reacts to different temperatures and learning how to transform tough tissue into a tender, flavorful ingredient. We will conclude the masterclass with a fundamental principle of modern BBQ: every cut has its trim, and every trim has its value.

Pitmaster: Davide Bigarella

Target Audience: Beginners and Enthusiasts

Location: BBQ Expo ACADEMY – Room 2

Limited capacity event. Reservations are available until sold out: maximum capacity 30 participants. Online registration is available until April 11, 2026.

Registration Fee: €20.00

Remember to also purchase your entrance ticket to the exhibition.