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Master class by Vyacheslav Delberg: Alternative Australian Beef Cuts


On Friday, 26 April more than 60 clients of the East-West Group of Companies — chefs of the best known Moscow restaurants and hotels — gathered for a master class dedicated to alternative cuts of Australian marbled beef. The timeliness of the subject made it possible to draw the most serious experts on premium beef in Moscow and Moscow region.

Vyacheslav Delberg and Roman Burtsev led the master class. Vyacheslav Delberg needs no introduction for specialists in the meat market: for many years he has headed the GOODMAN steak house kitchens. The leaders presented eight cuts of Australian marbled beef to the participants. Vyacheslav and Roman not only showed how alternative cuts look and how they are dressed, they talked about their technical characteristics; they offered variations on service and make-up of meals. One event very organically combined the technical knowledge of Roman and the priceless experience of Vyacheslav, who in his role as the Goodman master chef has visited the major meat producers and the best known steak restaurants of the world.

This large-scale master class was a part of the large program by the East-West Group to advance alternative cuts to the Russian HoReCa market. During this program master classes were arranged for clients in Yekaterinburg and Novosibirsk (as part of the Horex Siberia Exhibition — 2013). In May, in the East-West Group’s Taste Laboratory, the leading master chefs and restaurateurs throughout Russia will gather.

According to the Analytical Department of the East-West Group, this trade category has a great future in the Russian market. Alternative cuts are not only an excellent opportunity for restaurants that cannot afford the more classical cuts to introduce premium meat to the menu. For restaurants specializing in meat, who are constantly looking for new ideas, this is a chance to surprise their guests with new dishes of premium meat and obtain a competitive advantage in the same way.

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