Barktenders Meat America – Steakhouse Techniques

Within the Barktenders Meat America cycle, designed to deepen the many facets of American meat culture and its expressions, this course wants to make its participants live the experience of immersing themselves in a real American Steakhouse where the Steak is an authentic object of worship.

The course participants will have the opportunity to face the cooking on grill in person of

• Meats of various races and geographical origins, including USA, Australia and Argentina
• 30 days dry aged steaks
• Anatomical cuts of bovine unusual in Italy for cooking on the grill but very widespread overseas
• The typical techniques of the Steakhouse, including the famous Reverse Searing

Subscription to the participatory course entitles you to take advantage of a dedicated co-operated post, through which you can replicate the principles that you have acquired. Each participant will receive a final certificate of participation.

The course gives the right to withdraw from the event up to a week after the event, and to the recognition of a 50% fee up to three days from the event. The course is subject to confirmation upon reaching a quota of 10 participants.

Memories by previous attendants: