STOCKYARD BEEF MASTERCLASS
stockyard beef masterclass
3 Hour Cooking Class | $185 Per Person
This class is part ‘hands-on’, and part masterclass featuring Stockyard Beef - Australia’s most awarded beef brand.
We will prepare two separate dishes, as well as two side dishes, while enjoying a glass of beer or wine. The main affair will be enjoyed in the private dining room paired with a glass of Australian Shiraz, hand selected by our group Sommelier, Charles-William Gossart.
Request a private class or join the waitlist
STOCKYARD BEEF
Stockyard Beef breeds, raises and feeds premium grain-fed Wagyu and Angus cattle at Jondaryan, on the famous Darling Downs. In 2020, Stockyard Beef was Australia’s most awarded branded beef, picking up 18 awards nationally and internationally, adding to its reputation as one of the leading producers of beef in Australia. Stockyard branded beef can be found in award winning restaurants, leading hotels and amongst family and friends here in Australia and in over 20 international markets.
As a long-term supplier to Montrachet, this partnership with Lumiere Culinary Studio provides an exceptional opportunity to beef lovers to learn to cook with the highest-quality beef and make restaurant standard meals at home.
ABOUT THIS CLASS
We’ll make
Stockyard Wagyu Deckle 6+ served tataki style with ponzu dressing, pickled vegetables and avocado dressed with black sesame
Stockyard long fed Black Angus fillet slow roasted, sour braised Stockyard Wagyu beef cheek 7+ served with organic carrots cooked in smoked pepper berry butter
Sides: Petits pois a la Francaise and Paris mash
You’ll learn
The skills required to clean and portion 3 different cuts off beef
The different handling and cooking methods required for certain cuts of beef including searing, slow roasting, and braising
The importance of cooking primal and secondary cuts of meat and how to achieve restaurant-quality tastes
How to infuse fresh Japanese flavours using locally sourced ingredients
The process behind making a beef stock and jus
How to prepare multiple accompanying vegetables and garnishes using alternative cookery methods
New techniques to plate and garnish
The confidence to prepare, cook and serve these dishes in your home
What’s included
Beverage on arrival
All ingredients
Recipe booklet
‘Tricks of the trade’ information
A hands-on experience followed by a sit-down meal created by you in our private dining room
Petit fours to finish
