House of Dawn Steakhouse offers a Sunday Beef Masterclass for anyone who wants to learn more about premium beef, steak grading and global beef programs.
The Chef-led experience combines guided education with comparative steak tastings. Guests can explore how origin, marbling, feeding programs, grading systems and preparation techniques influence the flavour and texture of each cut.
The Beef Masterclasses are available exclusively on Sundays starting at 2 p.m. Each session accommodates between 10 and 15 guests and is priced at $128 per person, plus tax and gratuity.
The experience includes a non-alcoholic drink, fruit platter, steak tasting sides, sauces and a customized tasting menu featuring Striploin and Ribeye selections from Canada, the United States, and Japan.
The tasting format gives guests a chance to compare different levels of marbling, beef breeds and regional characteristics side by side. It is designed to offer a deeper understanding of steak beyond choosing a preferred cut or cooking temperature.
Here is the set of steaks I tried during the Masterclass along with my ratings:
1. Atlantic Beef Prime Striploin, Prince Edward Island. 8/10
Grain-fed and potato-finished, with a tender texture. Clean beef flavour and a lightly buttery finish.
A lighter, more delicate start to the tasting.
2. Atlantic Beef Prime Ribeye, Prince Edward Island. 9/10
Grain-fed and potato-finished, with more marbling and a juicy texture. Soft buttery finish.
Richer than the striploin, yet still clean and balanced.
3. Brant Lake Farm Gold Ribeye, Alberta. 8/10
Grain-finished for at least 200 days, with generous marbling. Rich beef flavour and a long, satisfying finish.
A fuller, more savoury steak with noticeable richness.
4. Creekstone Prime Striploin, Kansas. 7/10
Black Angus, grain-fed and corn-finished. Juicy marbling with robust flavour and classic steakhouse character. Bold and beefy with a familiar American steakhouse profile.
5. Creekstone Prime Ribeye, Kansas. 7/10
Black Angus, grain-fed and corn-finished. Rich texture, bold beef flavour and a fuller finish.
More indulgent than the striploin, with extra juiciness and marbling.
6. F1 Crossbred Wagyu Striploin BMS10+, Hokkaido. 9/10
A 50% Kuroge and 50% Angus blend, grain-finished for over 650 days. Tender with umami, sweetness and balanced richness. A great introduction to wagyu, rich without feeling too heavy.
7. F1 Crossbred Wagyu Ribeye BMS10+, Hokkaido. 9/10
Deeply marbled and exceptionally tender. Buttery texture with gentle sweetness and a rich umami finish.
Silky, luxurious and noticeably richer than the striploin.
8. Kobe Gyu A5 BMS12 Ribeye, Kobe. 10/10
Certified Kobe beef with exceptional marbling. Silky texture, buttery richness and a delicate, lingering finish. The most luxurious steak of the tasting, with a true melt-in-your-mouth texture.
Each steak is French-trimmed and selected for tenderness, flavour and overall quality. The cuts are grilled over Binchotan charcoal for a subtle smokiness, then finished in a Montague grill to create a crisp exterior and juicy centre.
Fresh-cut steaks are aged for a minimum of 30 days to improve tenderness and concentration of flavour. Dry-aged selections are monitored under controlled conditions throughout the maturation process.
Reservations for the Sunday Beef Masterclasses can be made through OpenTable.
