DRY AGER DX 500 Manuale di istruzioni per l'uso - Pagina 14
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THE DRY AGER MEAT SEMINARS
With Lucky Maurer and many other partners.
DRY AGED
Learn about the manufacturing and refinement of the Dry Aging method.
The interplay of temperature, humidity and technology.
B & C CUTS
A beef cut is made up of more than three grades. We go in search of
the so-called B & C cuts and also the premium cuts off the filet.
BUTCHERING OF A COMPLETE BACK SECTION
A perfect back PORTION is dissected, as a German cut and as
an Amicut. What exactly is Porterhouse, T-Bone and Cotes de Beauf - all
is explained.
CROSSING DIFFERENT BREEDS AND COOKING TECHNIQUES
Wagyu, Hereford, Angus, Chianina, etc. How do the different cattle breeds taste
In various degrees of maturity and preparation from Sous Vide to the
800 ° degree infra-red grill.
THE PERFECT GUIDE TO DRY AGED BEEF (SUPPLIES, TIPS & TRICKS)
A small selection of recipes to accompany the perfect steak, barbecue,
Chimichurri, salsa, mojo, BBQ sauces and more.
USEFUL INFORMATION OF EXOTIC BREEDS
Get an insight into the breeding of the most exclusive cattle breed in the world and
learn more about the breed, genetics, breeding, crossings and the owners of
Wagyus & Black Angus.
FOR MORE INFORM ATIONS
W W W.DRY-AG ER .COM/SEMINARE
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