T-bone, fillet, sirloin, topside, braised, minced…. There are just as many cuts of meat as there are ways we can prepare it. Regarding such produce, whether domestic or international, the restaurant and shopping scene in Moscow has flourished over the past two decades. On the show this week, Martyn Andrews visits various restaurants, an ostrich farm and American Grills. The team looks at the history behind meat eating in Russia and explores how it has developed since the fall of the Soviet Union.