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Premium meat line by East-West Company


October 8, CulinaryOn, the biggest culinary studio in Europe, were presented a meat line by East-West Сompany. Company and guest experts presented to Moscow top chefs and buyers grain-fed and grass-fed beef from countries alternative to customary the USA and Australia.

Following the ban on imports of Australian beef in April this year, the Russian HoReCa market faced the lack of meat of quality high enough to satisfy sophisticated demand by chefs and steak house guests. Thus East-West Company has presented its own solution to the problem of what a serious beef restaurant can offer its guests.

The event was organized specifically for HoReCa market professionals, so in addition to the practical part, it also included a theoretical block. Guest experts from Latin America made a presentation on the features of premium beef production in Uruguay — cattle growing and fattening technologies, as well as breeds used. Anibal Cabral Segalerba, Ambassador Extraordinary and Plenipotentiary of the Eastern Republic of Uruguay in Russia, attended the event as a special guest. The focus of the meeting was not accidentally turned to Uruguay. This country is the least known in the market of meat suppliers and therefore unfairly undervalued by Russian meat experts. Relatively small in size, Uruguay is one of the largest suppliers of premium beef on the world market. Uruguay is a country with the cleanest environment. The mild climate, abundant rainfall, flat terrain without major height differences, plenty of clean rivers and streams — this environment is ideal for cattle breeding. 80% of land in Uruguay is used for cattle grazing. The pasture grass is among the highest quality ones in the world — Uruguay shares with Argentina South American Pampas. The beef herd primarily consists of British breeds Hereford and Angus. Uruguayan beef (on par with the Argentine one) is considered one of the most delicious in the world thanks to a saturated meat flavour and extreme juiciness, which is manifested both in grain-fed and grass-fed beef.

Alvaro Verderosa, President of the National Culinary Academy of Uruguay and Official Representative of the National Institute for Beef Production (INAC), told on peculiarities of beef production in Uruguay. Then Wagner Klebis took the floor. He came specially for the event from Portugal, where he holds the position of Brand Chief in specialized Uruguayan fine dining meat restaurants Parrilla Natural and Gourmet Natural. Wagner presented the author’s vision of recipes with 120-day grain-fed BPU Angus beef from one of the most high-tech meat processing enterprises in Latin America Breeders and Packers Uruguay. The event ended with the presentation of Uruguayan grass-fed beef Nirea Verde by Roman Burtsev, corporate Chef of Laboratory of Taste at East-West Company.

Photos from the master class are available in the photo gallery of the company.

Please refer to your personal manager to get information on the meat line 

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