Butcher. Sear. Plate.

A Full-Day Meat Masterclass with Chef Eslam Nasef

This immersive, hands-on masterclass offers a complete introduction to professional meat preparation, taking participants from selecting and butchering premium beef to cooking and presenting a restaurant-quality dish.

You’ll begin by exploring the differences between premium beef varieties, including Wagyu, Angus, and Prime. Participants will learn how marbling scores affect flavor and tenderness, how to identify quality meat, and how to select the right cut for different cooking methods.

The first part of the course focuses on the tenderloin. Starting with a whole tenderloin, you’ll learn how to clean, trim, and portion it into individual steaks. You’ll then explore professional seasoning techniques and practice two different searing methods using cast iron, learning how to achieve a caramelized crust and the desired level of doneness.

The second part of the course focuses on short ribs and slow cooking. You’ll sear your own short ribs, build a flavorful braising base using aromatics and herbs, and learn how to slow-cook the meat until tender. You’ll also prepare a rich, glossy finishing sauce to complete the dish.

To accompany the meat, participants will prepare a fresh pasta side before learning how to plate and present the final dish using professional restaurant techniques.

By the end of the course, you’ll have gained practical skills in meat selection, butchery, searing, braising, sauce preparation, and plating while preparing a complete restaurant-quality meal from scratch.

No previous experience is required. The course is suitable for beginners, food enthusiasts, and anyone looking to build confidence when preparing premium meat.

Places are limited to ensure a fully hands-on and personalized learning experience.