Professional dry-aged meat: from safe and regulated aging to cooking

Professional dry-aged meat: from safe and regulated aging to cooking. An exciting opportunity is on the horizon for food industry professionals: an intensive masterclass dedicated to in-depth study of meat processing techniques, including aerobic maturation and dry-aging. This masterclass is organized by GrosMarket Sogegross, one of Italy’s leading companies in the distribution sector. Alongside guidance from their specialist technicians, who will provide support throughout the training, the event will feature recognized experts such as Alessandro Cuomo, CEO and inventor of Stagionello® technology, and Luca Carvello, specialist in Stagionello® production. The masterclass will delve into methods and new regulations concerning meat processing techniques, culminating in the final stage of cooking and tasting.

WHERE

The masterclass will take place in person at the training area in Rivoli (TO) and online, on October 24 from 3:00 PM to 5:00 PM.

GROSMARKET AND PREMIUM MEAT SELECTION

During the event, GrosMarket will not only provide high-level training but will also present an exclusive selection of dry-aged meats that participants will have the opportunity to discover and taste. Among the cuts that will be showcased are:

• Loin of Piedmontese Cow
• Golden Age Loin
• Loin of Polish Scottona
• Loin of B.A. Slava/Croatian Female

ENSURING SAFETY AND QUALITY: THE KEY TO SUCCESS

One of the main objectives of the masterclass is to ensure that participants acquire the skills necessary to perform meat processing techniques while complying with strict European food safety regulations. The prolonged aging process, if poorly managed, can pose health risks. Thanks to the patented Stagionello® technology and the guidelines provided during the masterclass, it will be possible to practice dry-aging safely while maintaining high-quality standards. Furthermore, the focus of this masterclass is the value of the meats sold by GrosMarket. The goal is to highlight how important it is to offer customers a top-quality product that enhances the flavors and quality of the meat through advanced techniques and rigorous controls. Discovering and understanding Stagionello® technology, which enables safe and perfectly managed dry-aging, will be crucial for standing out in the market.

AN UNMISSABLE EXPERIENCE FOR PROFESSIONALS

This masterclass is a unique opportunity for professionals in the restaurant industry, butcher shops, and businesses related to meat processing who want to stand out in their field. The chance to learn from recognized experts and immediately apply the most advanced techniques adds great value for those looking to improve their skills and offer their customers an excellent product.

IF YOU ALSO WANT TO REGISTER FOR THE MASTERCLASS, CLICK ON THE LINK AND FILL OUT THE FORM.