Sloane’s Dry-Aged Thai Wagyu Steak; Masterclass
Whether you’re a steak lover, aspiring chef, or simply curious about our craft, this class offers a rare opportunity to deepen your understanding with some hands on steak beef butchery including cooking yourself a steak to your liking, in a rich sauce; mentored by Chef Joe Sloane to elevate your culinary knowledge. Join Sloane’s expert butchers for an immersive, hands on butchery workshop focused on dry aged Thai Wagyu beef. In this engaging class, you’ll learn directly from the best in the business as they lecture, demonstrate, and guide you through essential butchery skills.
Course Schedule
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Class Date8 November 2025
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Class Hour09:00 - 16:00
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Total Hour6 Hours
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Class Capacity12 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | English with Thai Translation |
| Suitable For | Upskilled and reskillers |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
What You Will Learn
- Discover the anatomical origins of the most prized steak cuts, including: Porterhouse, T-Bone, Tenderloin, Ribeye, Striploin, Côte de Boeuf, and Rump & Sirloin
- Working on your own piece of Rib set; you can turn it into rib eye steaks, rib roll steaks, rib roll roast, côte de boeuf, half cote de boeuf, tomahawk, or a mixture, which will be packed for you to take home to cook at your convenience, using all your new knowledge and experience that you have gained throughout the day
- Additional students will receive a 200g striploin
- Sloane’s reduced beef stock to cook with on the day to create a restaurant quality sauce, there will be sufficient reduced stock , this is to take away for students to recreate the dish at home.
Lesson Breakdown
- Introduction
- Anatomical Location
- Preparation
- Cutting Techniques
- Student Practice
- Utilization & Cooking
- Scrub Down
- Conclusion
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