Head‑to‑tail is a hands‑on beef course in Sofia that debunks the myth that beef is tough and hard to cook. Step by step you’ll see how to achieve juicy results at home and get practical tips on choosing quality meat — including where the instructors shop.

What you’ll learn

The focus is on confidence in the kitchen and correct preparation of the product. You’ll gain skills in:

• choosing the right cut for the dish and desired juiciness;
• pre‑preparation and storage of beef;
• dry and wet aging — when and why to use each;
• core techniques and internal temperatures for cooking beef;
• essential home equipment and good workflow organization.

After the class you’ll receive a booklet with the recipes so you can repeat everything at home.

Menu and techniques

During the session you’ll prepare high‑quality Black Angus steaks to different internal temperatures and with various techniques. You’ll start with elegant carpaccio and finish with a ribeye tasting — a great way to feel the differences in flavor and texture.

Who it’s for

• beginners and meat lovers who want reliable results at home;
• anyone seeking practical chef‑instructor tips and real tasting;
• a group format with participants who don’t know each other.

What’s included

• instructors, a themed presentation and demonstrations;
• all ingredients needed for the recipes;
• coffee, tea and mineral water;
• detailed guidance, recipes and use of the training kitchen for the duration of the course;
• tasting/eating of the dishes prepared during the class.

If you want to cook beef confidently and deliciously, this course gives you the foundation and practice for success. Choose a voucher — for yourself or as a gift — and bring steak‑cooking confidence home.