Inside the course,
you’ll find:
Video 1 – What You’ll Learn in This Course
- Who I am: Enrico Bigi, expert in meat aging and professional pastry.
- What meat aging is: A brief, clear definition straight from the dictionary.
- What you’ll learn: A quick overview of the main topics covered in the course.
Video 2 - Why Dry Aging?
- Organoleptic and physiological benefits
- Marketing advantages
- Economic management benefits
- A more sustainable process
- Marketing advantages
- Economic management benefits
- A more sustainable process
Video 3 – Breeds and Choosing the Cuts
- Dry-aging
- The best beef breeds
- How the animal was raised
- Preferred cuts
- How to have the meat delivered
Video 4 – The Dry-Aging Process
- The need for a professional aging cabinet.
- How to load the meat into the cabinet.
- The importance of temperature.
- Humidity management.
- Ventilation.
- Formation of the crust, analyzing cracks, and filling them.
- How to load the meat into the cabinet.
- The importance of temperature.
- Humidity management.
- Ventilation.
- Formation of the crust, analyzing cracks, and filling them.
Video 5 – Serving and Storage
- When is the meat ready?
- What to do once it’s removed from the cabinet.
- Managing it for service.
- How to handle the scraps.
- What to do once it’s removed from the cabinet.
- Managing it for service.
- How to handle the scraps.
Video 6 – Managing Your Venue: Economic and Marketing Aspects of Dry-Aging
- Promoting the product and the venue.
- Financial management.
- Financial management.
Video 7 – “Special” Dry-Aging Techniques
- Preparing the meat differently.
- Fat preparation.
- Tallow-Age.
- Cera-Age.
- Fat-washing.
- Final invitation to experiment on your own.
Video 8 – My Tips and the Most Common Mistakes
- Opening the cabinet.
- Aging and serving the meat.
- Attention to hygiene.
- Product inspections.
- Avoid using the cabinet for multiple purposes.
- Arrangement of meat pieces.
- Aging and serving the meat.
- Attention to hygiene.
- Product inspections.
- Avoid using the cabinet for multiple purposes.
- Arrangement of meat pieces.
Video 9 – Cleaning and Maintenance of the Aging Cabinet
- Thorough periodic cleaning.
- Daily cleaning.
The course is 100% online, available anytime, anywhere!
€150
Instead of 200.
Meat Dry Aging Masterclass - Meatico by Everlasting
Contacts
+39 0376 521800
Strada Nazionale della Cisa km. 161
46029 Suzzara (MN) - Italy