Butchers are sociable people. But most of the time we’re holding a boning knife, working the pass or standing at the grill — sometimes all at once. Pick whichever applies :) So it’s rare that we can get together and just talk.
Thanks to Oleg and Angelika Chernikov of Smeat, we met in a place full of Japanese character. Misha Samonov cooked wonderful Wagyu, while Misha Smirnov, Sergey Morokov, Sergey Balashov and Sergey Babich kept the conversation going: where the world of meat is heading, what’s changing, what we want to preserve, and what we’re still looking for.
A great chance to catch up. Thanks for the invitation — it was good to see you all, friends!
