You might ask what makes Yuzhane* different from numerous meat restaurants already existing in Moscow? First of all, here we use all parts of a carcass. We are not going to abandon the principles of sustainable meat consumption. Ears and tail, ribs and shanks, tongues and brains, neck and flank, heart and liver, cheeks and testicles – everything you can cook from beef, mutton, and pork carcasses, is cooked at Southerners. We even make broth from hooves. The Menu has a transformer configuration, making it possible to choose a main course, a side dish, and a sauce. A significant part of foodstuffs for the restaurant are purchased in the south of Russia: in the Krasnodar Krai, the Rostov Region, and the Republic of Adygeya, as the southern table always abounds not only in meat, but also in fresh vegetables, cheeses, spicy sauces, and full-flavoured fresh crusty bread.