Aged bone-in meat selection

Marbling 7/10
Intensity 8/10
Juiciness 9/10
Tenderness 8/10

La Vallata Farm is an agricultural and agritourism business located among the hills of Lajatico, in the heart of the Tuscan countryside. It stands out for its organic, natural approach and strong ties to family tradition.
Carlo Giusti’s “White Face” is one of the most distinctive and sought-after products linked to La Vallata farm in Lajatico. It is not a brand in its own right, but a selected type of beef that forms part of the broader project called “Le Follie di Carlo Giusti”.
🐄 What is White Face
“White Face” is:
a cross between Hereford and Angus cattle breeds
reared in Lajatico on Carlo Giusti’s farms
The name comes from the characteristic white face typical of the Hereford breed.
🌿 Rearing method
This meat is particularly interesting for the way it is produced:
grass-fed rearing (grass only)
animals free to roam, beyond free-range standards
rotational grazing to regenerate the soil
no intensive use of feed or industrial systems
This approach is consistent with Carlo Giusti’s whole philosophy: few animals, raised well, with great attention to welfare and final flavour.


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

Animals reared at pasture, feed supplemented with hay and cereals
Fairly pronounced flavour, tender and succulent

Marbling 9/10
Intensity 7/10
Juiciness 8/10
Tenderness 9/10

Manzetta Abruzzese is a prized meat from female cattle, generally all very young, under 30 months old. It is distinguished by its pink meat, high marbling and 30-50 days of ageing, ideal for grilling

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

The cow from the Puster Valley produces truly “special” meat in terms of flavour and juiciness.

The pasture rearing is carefully managed, providing the animal with a diet that later turns into an intense flavour for those who choose it

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

The Manzetta Abruzzese is a prized meat from female cattle, generally all very young, under 30 months. It is distinguished by its pink meat, high marbling, and a 30-50 day ageing process, ideal for grilling

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

The cow from Val Pusteria produces a truly “special” meat in terms of flavour and juiciness.

The pasture farming is carefully managed, providing the animal with a diet that subsequently transforms into intense flavour for those who choose it.

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

The Finnish Sashi is our “special” offer for those who want to enjoy both the sirloin and the fillet part of this intensely flavoured cow with excellent marbling