Characteristic: precious cut near the loin

Composition: high % of lean meat, the only % of fat is given from the cover fat

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. The steak is one of the tastiest cuts of the beef: the delicate flavour of the fat (a very small part), binds perfectly with the unmistakable taste and tenderness of the Chianina meat.

This cut together with the fillet of the Chianina IGP is the best known and the most delicious in the world, devoid of connective tissue and fat infiltration, the meat acquires tenderness and high quality.

The "T-bone steak" (Bistecca Fiorentina) was born the night of San Lorenzo in Florence when in square they roasted quarter-calf, of Chianina. His name was given by a group of English travellers that called it “beef steak”, that is in Florentine “bistecca”. The steak should be with loin fillet, sirloin and the bone in the middle with the T-shape. Connoisseurs say that its thickness should not exceed two fingers and its weight has not be over 600-800 grams per serving. The meat should be thrown on a hot plate and stopped until the underside is cooked. We can recognise the perfect cooking point from the "bright" of the upper. The phenomenon is due from the juices that, as a result of the heat below, climb to the opposite surface: as soon as they begin to do appear, the steak should be turned so as not to miss a drop.

The heat in fact "seal" also the roughage of the second side, retaining so the precious nutritional juices of the meat. A continuous turn and turn, instead, gets the effect that the juices goes in large part on the plate instead of in our stomachs. In contrary, throwing the meat on the plate and leave it until the underside is cooked, in a few minutes you will get the “dry” side in contact with the plate and then it will be easier to turn the steak. For the same reason (to hold in the nutritional juices), the Florentine is never pierced with a fork, but turned and taken from below with a shovel. The moderate salting of the meat has to be done before cooking and out of the plate

When the Florentine (or the tenderloin, the roast beef, etc., its all the same process) is cooked to your liking, leave it for a few minutes covered with a plate so that the juices, that by heat are concentrated toward the centre of every piece of meat, have a way to redistribute homogeneous.

So instead of a piece of bloody meat in the centre and dry to the surface, we have a nice steak evenly pink, tender and tasty.

The steak is of course one of the finest dishes to serve at a dinner: among relatives and friends, or simply to break the routine.

When you're at the table do not forget that the product in front of you is a historical and typical product, which should be seen as an instrument of pleasure, which is not eaten, but can be sampled in continuous and must give gratification, self-promotion and enjoyment.