Services · Three courses
Steakpedia Training: butchery, grill and floor
Steakpedia Training runs courses in butchery, live-fire grilling and floor service, built on the same method and field data as the reference: every piece weighed, every portion recorded, every name checked against the trade codes. Open to kitchens, teams and individuals, in person and online.
At a glance
- Service
- Steakpedia Training
- Courses
- Butchery · Grill · Floor service
- Format
- In person and online
- Languages
- English, Spanish, Vietnamese
- Fees
- On request
Working butchers and grill cooks
The courses are taught by working butchers and grill cooks from the Steakpedia Field Kitchen, a restaurant butchery that cuts whole primals every day from Australian, Argentine, Japanese and American beef, together with the editors of the reference. Between July and October 2026 the Field Kitchen weighed and logged 279 pieces, 1,604.6 kg of beef; that record is what the yield figures in Steakpedia are built from, and it is the material the butchery course uses.
From owners to floor teams
The courses are designed for people who buy, cut, cook or sell beef for a living, and for serious amateurs who want the same grounding. Typical participants are restaurant owners and head chefs who need to control the cost of a steak menu; butchers and kitchen staff who break down primals; grill cooks moving to wood or charcoal; buyers and importers who order by specification; and floor teams, sommeliers and managers who have to explain cuts, grades and doneness to guests.
No previous butchery experience is required for the open courses. In-house training starts from the level of the team and from its own menu, suppliers and specifications.
Butchery: primal to portion
Breaking down whole primals into portions to a written specification: ribeye, striploin, tenderloin, short loin, rump cap, flank and others. The course covers receiving and weighing, reading labels and trade codes (USDA IMPS, AUS-MEAT), trimming, portioning by weight, what to do with every piece of trim, and how to record a cutting sheet so the yield and the real cost of the usable kilo can be calculated. In the in-person format, participants cut and weigh real pieces.
The yield work is general, not tied to any one kitchen: participants learn to measure the share of steak, usable trim, fat and loss in a primal, and to compare the result with published reference figures such as those in 279 butcheries. Handling, chilling and dry aging are covered from the point of view of weight loss and cost.
Grill: wood, charcoal, temperature
Live-fire cooking over wood and charcoal, drawing on the parrilla, asador and other grill traditions: building and managing a fire, raking embers, heat zones, grilling thick and thin cuts, bone-in pieces and offal, resting and carving. Doneness is taught by internal temperature in °C and °F, using the steak temperature chart and its carryover tables, and the course explains why the same steak behaves differently over wood, charcoal and gas.
Practical sessions include probing technique, the difference between pull and final temperature, and how to plan a service so that steaks of different thickness reach the pass at the same time.
Floor service: names, grades, doneness
For the people who sell the steak: the names of the cuts in several languages, what grading systems mean, how to explain dry aging, portion sizes and bone-in weights, and how to take an order for doneness without confusion. Taught in English, Spanish or Vietnamese.
The course uses the reference's own entries as material: the grading systems compared side by side, the names of each cut across countries, and short, accurate answers to the questions guests ask most, from "what is Wagyu" to "why is medium-rare recommended for this cut".
What each course covers
| Course | Main topics | Hands-on work |
|---|---|---|
| Butchery | Primals and trade codes, trimming, portioning by weight, cutting sheets, yield and cost of the usable kilo | Cutting and weighing real pieces (in person) |
| Grill | Fire building, heat zones, cut thickness, doneness by temperature, carryover, resting and carving | Cooking on wood and charcoal (in person) |
| Floor service | Cut names in several languages, grading, dry aging, portion and bone-in weights, taking a doneness order | Role play and menu walkthroughs (in person or online) |
Formats
In-house training can be combined with Steakpedia consulting when a kitchen also needs written specifications or a costing method. Dates, locations, group sizes and fees are on request.
| Format | Where | Best for |
|---|---|---|
| Open course | In person, scheduled groups | Individuals and small teams |
| In-house training | At the client's kitchen | A team that needs to work to one specification |
| Online | Live sessions | Theory, specifications, floor-service training and follow-up |
Frequently asked questions
Who can take Steakpedia Training courses?
They are open to kitchens, teams and individuals.
Can the training be done online?
Theory, floor-service and specification sessions run online; hands-on butchery and grill work are in person.
How much do the courses cost?
Fees depend on format and group size and are given on request.
Do I need butchery experience?
No. The open courses start from the basics; in-house training is adapted to the level of the team.
Can a course be adapted to our menu?
Yes. In-house training is built on the client's own cuts, suppliers and specifications.
Sources
2
- USDA Agricultural Marketing Service. Institutional Meat Purchase Specifications: Fresh Beef Series 100. Washington, DC, 2014. www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf
- AUS-MEAT Limited. Handbook of Australian Meat, 7th ed. (International Red Meat Manual). Brisbane, 2005. www.ausmeat.com.au
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