Florentine Steak - meat menu
Aging, traceability and variety
Our loins undergo the DRY-AGEING process for 20 to 80 days, depending on the type of meat.
Inside special refrigerated chambers with controlled ventilation, pH, temperature and humidity (0–2°C, 75%), enzymes are activated that break down proteins and relax the fibres: the meat thus gains greater TENDERNESS, FLAVOUR and DIGESTIBILITY.
The certified PGI origin labels, traceability tags and prices are always visible and available for the customer to consult.
The various rib cuts are displayed in a maturation showcase to allow the customer to choose the origin, cut and weight of the steak.
CUT:
FIORENTINA (with fillet) or RIB STEAK, SUBJECT TO AVAILABILITY.
Minimum: 800–900g
Chianina IGP
€ 6.00
hg
Queen of the Florentine Steak, an ancient breed of working cattle typical of central Italy (Val di Chiana), muscular and majestic.
ORIGIN: Italy (certified cuts by the Consortium for the Protection of the White Veal of the Central Apennines)
AGING: long (60–90 days)
CHARACTERISTICS: The prized Chianina steaks, relatively low in fat, require a long ageing period to achieve the right tenderness and a unique flavour.
Charolais
€ 5.00
hg
PROVENANCE: adult Limousin and Charolais cattle (or crossbreeds) born and raised in France (FR-FR) or born in France and raised in Italy (FR-ITA).
AGING: medium (30–40 days)
CHARACTERISTICS: French loins offer the best quality/price ratio, always with the right amount of fat and excellent flavour and tenderness.
Finnish Sashi
€ 6.00
hg
Cattle born and raised outdoors and slaughtered in Finland, fed exclusively on grass.
ORIGIN: Finland.
AGING: medium-long (30/50 days)
CHARACTERISTICS: The cold climatic conditions of the Finnish regions make it possible to obtain high-quality meat with significant intramuscular fat marbling: “the European WAGYU”.
Black Angus
€ 5.50
hg
The most widely reared cattle breed in the world, originally from Scotland (Aberdeen).
Black Angus is pasture-raised in full compliance with animal welfare standards, including a 100% plant-based diet.
The meat, rich in fat and marbling, is recognised as being of excellent quality and is delicate, tender and juicy.
Bavarian heifer (Simmental)
€ 5.50
hg
Simmental, originally from Switzerland, is one of the oldest and most famous breeds in the world.
ORIGIN: Germany.
DRY-AGING: medium (30–40 days)
CHARACTERISTICS: From the loins of young heifers (adult females that have not yet calved), highly marbled steaks of excellent quality, remarkable flavour and tenderness are obtained.
Bufalo nazionale
€ 5.50
hgScottona Croazia
€ 5.50
hgScottona Polonia
€ 5.50
hgBeef tomahawk
€ 5.00
hg
A typical cut that takes its name from its shape, similar to a Native American war axe.
ORIGIN: Italy.
AGING: medium (30/40 days)
DESCRIPTION: Our Tomahawk keeps the meat around the rib bone too, resulting in tender, flavoursome and succulent meat with a slow 20–25 minute cook.
*Approx. 1.8 kg – recommended for two people
Pork tomahawk
€ 24.00
800g
A typical cut that takes its name from its shape, similar to a Native American war axe.
ORIGIN: Italy.
AGING: short (10/20 days)
DESCRIPTION: Slow cooking (min. 20 minutes) and aromatic herbs create very flavoursome, juicy meat.
