Aged bone-in meat selection

It is a prized Polish heifer beef, known for its exceptional marbling (intramuscular fat) and a sweet, intense flavour. Raised in Masuria (former East Prussia), this meat stands out for its diet based on sugar beet, which creates a caramelised crust during cooking

The Galician is a breed originating from the famous Rubia Gallega, raised in the pastures of north-western Spain. It is considered one of the finest meats in the world, incredibly tender and with an intense aroma due to the animal spending its entire life in pasture.


Intensity 10/10
Juiciness 10/10
Tenderness 9/10
Marbling 10/10

La Vacca Vecja is a highly sought-after meat (Friulian red-spotted breed) from the pastures of Friuli Venezia Giulia, characterised by its yellow fat, which gives it a very intense flavour. A true taste experience for the palate.

Juiciness 10/10
Tenderness 8/10
Intensity 9/10
Marbling 8/10

Carlo Giusti's White Face is not a pure breed, but a particular cross between Hereford and Angus, reared free-range on the La Vallata farm in Lajatico (Pisa)
Carlo Giusti's White Face is appreciated for:
important but balanced marbling;
intense, lingering flavour;
fat rich in aromas;
excellent juiciness on the grill;
long ageing that enhances complexity and tenderness.
It is a meat that sits halfway between the sweetness and marbling of Angus and the rustic character of Hereford, making it particularly suitable for large rib steaks and Florentine steaks

Irish Angus is a prized cattle breed, raised on the green pastures of Ireland, known for its tender, juicy and richly marbled meat. Mainly pasture-raised on a natural diet, the animals produce meat with a distinctive flavour.