Cook Meat
Like It Deserves.
Cook Meat
Like It
Deserves.
Five classes. Whole animals. Techniques that turn committed carnivores into plated artists.
Five Classes.
One Transformation.
Each session is a gallery exhibit of technique. Walk through the curriculum like a museum of fire and meat.
First Fire
Bone-In Ribeye / Reverse Sear
Learn why the reverse sear produces a more even cook than direct heat alone. You'll probe, rest, and render the fat cap until it blisters. Take home a steak that looks like a restaurant sent it.
The Marrow Session
Femur Bones / Beef Shank / Split-Bone Roast
Split marrow bones roasted until they hiss — then the extraction, the seasoning, the spread. You'll make a tallow-enriched sauce from the drippings that redefines what plant-free cooking can taste like.
Dry-Age Decoded
Dry-Aged Bone-In Strip / Tableside Render
The most technically demanding class. Binchotan burns at 1,400°F with almost no smoke. You'll learn to read the crust, manage the Maillard, and plate a steak that earns the silence before the first bite.
Wagyu Protocol
Wagyu A5 / Tomahawk / Minimal Touch Method
A5 is not cooked — it is coaxed. The fat melts at body temperature. You'll learn the minimal-touch method: one flip, no pressing, the pan barely hotter than the meat. We plate it at a 15-degree tilt.
The Plated Artist
Chef's Selection — Full Animal / Nose-to-Tail Composition
Your final class is a tasting menu. You plan the menu, break down the cuts, apply every technique from the series, and plate five courses. Past students call this the class that changes how they eat forever.
Class 03 broke me. I've cooked 400 steaks on a Weber. I had never actually tasted one until that night.
The marrow session alone is worth the full series. The tallow sauce I learned — I make it every week. My wife calls it 'the sauce that ended our plant arguments.'
I came in cooking like a tailgate. I left plating like a supper club. The difference is embarrassing to admit.
Three Ways to
Come to the Table.
Sessions run Thursday–Saturday evenings. Maximum 12 students per class.
One Station
Pick any single class from the curriculum. Ideal for trying Sear before committing to the full series.
- 3-hour hands-on session
- All proteins and ingredients provided
- Recipe cards to take home
- One welcome drink
- Access to class recording
Five Stations
All five classes, your own station for the full curriculum. The complete transformation from backyard grill to plated artist.
- All five classes included
- Priority station selection
- Wagyu A5 tasting included (Class 04)
- Full series recipe booklet
- Access to all class recordings
- Private Discord community
- One complimentary knife sharpening
Private Kitchen
Book the kitchen for up to 6 people. Corporate events, birthday dinners, or a private cohort of fellow carnivores.
- Exclusive kitchen access (3 hrs)
- Up to 6 guests
- Choose any technique from the curriculum
- Chef guidance throughout
- Custom menu planning call
- Grazing board on arrival
All proteins, tools, and ingredients provided · Knife skills of any level welcome · Max 12 stations
Raw Amateur.
Plated Artist.
The transformation across five classes — documented in the plates themselves.
Class 01 — First Sear
Class 02 — Marrow
Class 03 — Binchotan
Class 04 — Wagyu
Class 05 — Plated
Your station is waiting.
The fire's already on.
Next sessions: March 6, 13, 20 · April 3, 10, 17 · Limited to 12 students.