connect some of your clients or customize portions of the workshop materials

Next, you’ll receive a media kit to explain the experience to clients. Use the marketing copy and examples when texting or emailing the invite. Your logo is included on the landing page that provides an in-depth explanation for the tasting.

It's the day of the event, after your clients arrive & ready to start, we’ll begin the guided portion of the tasting. Everyone will scan the QR code and submit the brief self-assessment.

The results from every guest are compiled, averaged & displayed on the big screen. We’ll refer back to these results during the tasting. Instead of being confined to the opinions in your proximity, the slido polls provide additional perspective on the opinions of other guests in the room.

Let’s get into the heart of the workshop. This includes a summary on how dry aging works, its challenges and a refresher on marbling/beef grading. At the end of this section, you’ll receive industry insights and practical knowledge to apply at a butcher counter or while reading a menu.

At the table, you'll notice a scoring card and a word bank. The word bank helps jog your memory with the associations, flavors & textures for each age. The scoring card organizes & assists recall as you progress through the grades and ages. Use each box on the scoring card to record your thoughts for each grade/age of ribeye. You'll also see a stack of serving dishes identifying each the age/grade of ribeye in the tasting. When each age/grade is served, the ribeyes are placed next to the circled age/grade on the sheet.

Now, you’re ready to start part one. It's a collection of commercially available ribeye grades(USDA prime & USDA Choice & grassfed american wagyu & japanese A5 Wagyu). This is an opportunity to benchmark these ribeyes against the dry aged ribeyes in part two. Between the USDA Choice & Prime grades, this portion will be familiar. Historically, during this section of the tasting, the grass fed ribeye is definitely the most surprising. This coincides with the meat vs. marketing concept you’ll understand from the introduction.

Part two - Rather than relying on memory to recall & compare dry aged steaks from previous meals, you have an opportunity to simultaneously compare at least seven different dry aged ribeyes from 30 to at least 210 days dry aged. Forget about watching & wondering, you’re in lockstep with Nick Solares. You’ll definitely have several ”a-ha” moments and your expectations will be challenged.

Remember the peaks and valleys we discussed in the mini-workshop? During that moment, it was probably hard to believe, but now that you’re here, isn’t it all starting to make sense? By now, you’re starting to predict the cadence of each age in the tasting. You’re experiencing how water loss, penicillins & enzymatic activity influences the changes in taste & texture.

Now, before you declare that 90 days dry aged is your ‘go-to/favorite age, remember that those flavors & textures change. The flavor profiles for your favorite ages are guidelines rather than rigid rules. The flavors, textures & aromas you’re enjoying from your favorite age can swing in either direction. For example, the characteristics you’re enjoying around that 90 day dry aged steak have the potential to occur in the 60 or 120 day ribeye.

After five different ages of ribeyes, you’re halfway through the tasting, now it’s time to submit your mid-point rankings. Recall the self assessment score you took earlier and consider it against the rankings showing on the big screen. Our favorite moments are when the rankings contradict the initial self assessment and show the room has a deeper palate & enjoys stronger flavors than they initially assessed.

As we finish the second half of the tasting, up is down & down is up. There are so many surprises during this section & your predictions on the next age aren’t working out. While all this is happening, through part one & part two, we’ll be answering your questions about aging & the entire process. Now that you've arrived at the last age in part two, it's time to submit your favorite takings of all the dry aged ribeyes.

It’s blind test time. You’re served a dish containing USDA choice, USDA Prime & grass fed ribeyes American wagyu & the A5 wagyu. Each ribeye is identified by number and it’s your job to select the correct multiple choice answer in the Slido app. Take your time with this one. It’s hard to believe but, on average, less than 30% of attendees get this right. While you’re awaiting the results & guests are responding, we’ll summarize some of the key points from the introduction.

If you’re still reading & have made it this far, that’s awesome. We’re looking forward to you joining us. It really is a journey. Don’t believe us? Read the tasting recaps and see insights from real attendees.

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