BeefZavod is a restaurant and meat workshop. All stages of the restaurant’s meat production and preparation - from rearing its own herd on a farm in the Leningrad Region to aging and cutting carcasses – is looked after by the BeefZavod team.
The menu is based on the nose to tail philosophy, with a selection of 30 dishes and varieties of steak. At BeefZavod the cow is eaten in its entirety, from the liver to the brain the lungs, ribs and cheeks.
Diners sit surrounded by an open kitchen. A giant, custom-built grill is positioned on the opposite side of the room where the cutting workshop and dry-aging cave can also be found and 15 cuts of beef hang on hooks.