A Steak Workshop
The Que Club
3-7 Syme St, Brunswick 3056
Featuring some of the best steaks from Australia's best producers, High Steaks is our beefiest one yet! It might be Rump Cap from Black Opal Wagyu, a dry-aged Rib-Eye from O'Connors, Tri-Tip from Mayura Station, or Hanger from Sher Wagyu.
Cooking multiple cuts of steak, on multiple barbeques, this 3 Hour workshop is designed to give you a better understanding of why different cuts look, taste, and cook differently.
You can expect to taste every cut on offer, experience a detailed, in-depth cooking workshop, utilising a wide range of cooking techniques, with an even bigger variety of cuts all lead by our team of resident meat-heads in our intimate classroom. Plus, you'll get a set of full-colour info cards covering the cuts and techniques we focus on.