Butchers are sociable people, but more often we have a boning knife in our hand, we stand at the distribution, at the grill — and sometimes all at once. Please underline) Therefore, it is a rare case when you manage to get together and just talk.
Thanks to Oleg and To Angelika Chernikov (Smeat Company), we met in a location steeped in the spirit of Japan. Misha Samonov cooked an amazing wagyu, and Misha Smirnov, Sergey Morokov, Sergey Balashov and Sergey Babich supported the conversation about where the meat world is moving — what is changing, what we are preserving, what we are looking for.
Great networking. Thank you for the invitation and I was glad to see everyone, friends!
