This fall, the unsurpassed meat collection of the "MEAT" restaurant is enriched with a new culinary sensation - French Charolais grain-fed beef. Now the restaurant invites you to taste the delicate, melting "New York" steak cooked from this meat.

Until recently, the noble taste of French beef could only be experienced at the best restaurants of Europe, and finally - after lengthy negotiations - the queen of meat cuisine reigns at "MEAT". The "New York" steak is prepared in a Josper oven - a unique furnace which creates the ideal temperature inside, instantly seizing a piece of meat and sealing all the juices inside, under a fragrant crust.
This fall, guests of the restaurant are invited to sample three Charolais beef dishes: "New York" steak, ribeye steak, and tenderloin tagliata. Having tried all three of these gourmet delicacies, you can form your own opinion of the nuances of the taste of dishes from different parts of the carcass. The ribeye steak is a cut from the thick edge, saturated with fat layers, the "New York" steak is made from the thin edge (striploin), and tagliata - from the tenderloin.

The collection of "MEAT" includes the best breeds from different countries as well: Australian Black Angus, Italian Simmental, Irish Hereford, a group of Japanese Vagyu breeds. In the near future, chef Dmitry Razumov promises the inclusion of Italian Chianina, which is considered the largest breed of cows on the planet.