Historic day. Russian steak beef in Lavka.
We will be proud. And shout loudly : For the first time in Russia and in Lavka we have a local Steak beef! Meat breed bulls Angus and Galloway, living in Moscow and Tver Region.
It is that very meat - real beef, from which steaks are made. And that's the the meat, which in Russia was only available in the import version. Mostly, Australian.
But now we have meat revolution! So far not very ambitious, but something we had to start with.
So, try to briefly and clearly tell the whole story: today we were at the farm of Myaukin Valery Borisovich in the village "Korovino" Mozhaisky area. There live cows of Angus and Galloway breeds. This farm is involved in the National Association of Cattlebreeders. And Valery Borisovich himself is the president of the association. With us was Gernot Klammer - one of the founders of the Association. He also has his own farm - in the Tver region, inhabited by 1,500 animals.
The perpouse of this association is to create and maintain a beef cattle breeding in Russia. Through the association the farmers will be able to build sales of meat - that is known to be the difficult case in Russia. However, so far there is almost nothing to sell. In Russia there are now only a few thousand cows and bulls of meat breeds. All of this amount can be eaten pretty quickly. That's why we need to start to make quantity of cows for a start 10 times, and then 100 more. In this case this is not possible without understanding how actually to sell this meat here. So as an experiment Lavka and Russian farmers from the Association start a project - selling the meat of domestic Angus and Galloway.
Now about the meat. The meat you order in Lavka. And wait- from 1 to 4 weeks. Why so long? Because a) there are not so many bulls b) all bulls are slaughtered by order c) meat is aged after slaughter for approximately 20 days.
Each package of the farmers association will have a stamp - the date of slaughter. That is, you will know how much the meat was aged.
Orders for the meat we begin to take now. Something we have already right now. Something will have to wait.
In addition, on Sunday we're going to have a master class on cooking steaks, and at the same time the presentation of this very meat.
That's what is going to happen:
November 28, Sunday. 15.00
"Who are we? Meat! "
Frying and eating steaks. Master class. Boris Akimov . Olga Strizhibikova
A master class on cooking real steaks. For the first time real "Beef Steak" from Russian farmers. Steaks with blood and well-done. In general, all sorts.
Lavka is the only place in Russia where you can cook and eat a good steak from a high quality specially grown farm local beef.
Entry: 1500 rubles.
And please ask questions, to us and farmers! We'll answer and ask producers.
There it is:
Name Tare Weight (kg) price for 1 kg.
Goulash Beef for stew from 1,5 to 2,5 680
Striploin Steak from 0,5 to 1,0 in 1530
Brisket from 0,3 to 1,0 in 1020
Knuckle from 3,5 to 4,0 850
Chuck from 3,0 to 4,5 850
Shank from 0,5 to 4,0 850
Topside Silver side from 1,0 to 3,7 935
Rump from 2,0 to 2,5 765
Blade from 1,0 to 3,6 850
Tenderloin from 1,3 to 1,9 in 1870
Round from 1,4 to 1,6 in 1020
Filet from 1,4 to 2,4 in 1530
Ribeye from 1,5 to 2,5 in 1530
Top side from 1,0 to 1,7 850
Composite flesh from 1,3 to 8,5 510
Photos- again just wonderful. With us, to the farm went lelique.
More photos - http://lelique.livejournal.com/187571.html