Characteristic: precious cut near the loin

Composition: high % of lean meat and free from cover and infiltration fat ( the percentage of fat is around 1.5-2% maximum)

Conservation: in the refrigerator, well covered with plastic wrap, or in freezer bags at a temperature between -1 and +4 ° C for maximum five days ( then the meat begins to get dark). If frozen, it can be stored for around 6 months, but it has always to remain under 18 °C. Once thawed it should be eat into 12 hours.

Production Area: Organic Agriculture in Palazzo del Pero from Chianina cows bred naturally according to the rules and parameters applicable for the nutrition and breeding of Chianina IGP.

First class cutting and excellent quality: bright red colour (without white or yellow parts, that understood the thinness of the cut), impeccable taste, decided and at the same time good for the palate.

In the moment of cooking, the lipid cells melt and disclosing in the meat, giving it an excellent flavour.

The fillet of Chianina IGP has a high protein content, in minerals and fat-soluble vitamins, which make the food provided for high-protein diets and for hypolipidic diets.

For those who have never tasted the fillet of Chianina, its taste is definitely different from those that you can find in factory farms or elsewhere: the fillet is the most noble and precious part of the animal, which is under the loin, it's a thin part of the animal.

The fillet is taken from a part of muscle that, for their position they work only a little, for this reason this cut of meat is particularly tender and fine.

From about 100-120 kg of beef it can be obtained only 2 fillets from which derive maximum 5-6 kg of meat. Weigh upon the cost of the product.