AB - Fry Toss.png
AB - Writing On Scorecard.png
AB - RibeyeSalamannder.png
AB - Salamander (1).png
AB - Looking At Word Bank.png
AB - Salamander Flaring.png
AB - Cut Meat.png
AB - Slido Racoon.png
AB - Word Bank Review.png
Scoring Card - Square Thumb.png
White_Tri-fold Brochure (3).png
blend collateral (1).png
no_background_Flight_plus_210 (3).png
AB - Fry Toss.png
AB - Writing On Scorecard.png
AB - RibeyeSalamannder.png
AB - Salamander (1).png
AB - Looking At Word Bank.png
AB - Salamander Flaring.png
AB - Cut Meat.png
AB - Slido Racoon.png
AB - Word Bank Review.png
Scoring Card - Square Thumb.png
White_Tri-fold Brochure (3).png
blend collateral (1).png
no_background_Flight_plus_210 (3).png

A Dry Aged Ribeye Tasting

$0.00

Host a dry aged ribeye masterclass they’ll never forget.

Reserve Now

Host a dry aged ribeye masterclass they’ll never forget.

Host a dry aged ribeye masterclass they’ll never forget.

Part I (courses 1-5)

  • #1: USDA Choice Ribeye (unaged)

  • #2: USDA Prime Ribeye (unaged)

  • #3: Grass Fed Ribeye (unaged)

  • #4: American Wagyu (unaged)

  • #5: Japanese A5 Wagyu (unaged)

Part II (courses 5-12)

  • #6: 30 Day Dry Aged USDA Prime Ribeye

  • #7: 60 Day Dry Aged USDA Prime Ribeye

  • #8: 90 Day Dry Aged USDA Prime Ribeye

  • #9: 120 Day Dry Aged USDA Prime Ribeye

  • #10: 150 Day Dry Aged USDA Prime Ribeye

  • #11: 180 Day Dry Aged USDA Prime Ribeye

  • #12: 210 Day Dry Aged USDA Prime Ribeye

Part III (a blind taste test)

  • After the 12th course, test your palate against the rest of the room with a blind taste test of the USDA Choice, Grass fed, USDA Prime American Wagyu & Japanese A5 Wagyu ribeyes.

Format: Guided tasting with an instructor supporting the conversation & answering questions. We’ll explain the USDA grades, dry aging & will answer questions during the evening. Your favorite pours are paired in an informative & interactive experience. Everyone’s rankings & feedback are collected in a live polling tool & broadcast to a flat screen. Let the conversation begin!

Preparation:

The ribeyes are ccoked in a 1500° infrared salamander-style grill.

Portions:

  • 20-24 oz (weight after cooking) of unaged & dry aged ribeye from ten (12) ages & Grades

  • Shoestring french fries, Family-style - unlimited portions

  • Spring mix salad, Family-style

Includes: (12) Twelve ribeye tasting portions & sides

Learn more about dry aging with these videos