Aged bone-in meat selection

An excellence of Italian tradition, born from the crossbreeding of selected cattle breeds and raised at the foot of the Abruzzo Apennines. A diet based on local forage and grains, combined with respect for natural growth rhythms and animal welfare, gives the meat a fine marbling, extraordinarily tender texture, and rich flavor. A perfect balance of aromatic intensity, juiciness, and elegance, ideal for bringing out the best in grilling over embers.

Prussian Heifer does not identify a cattle breed, but rather a prestigious selection of heifers raised in the Masuria region, in northeastern Poland, a territory belonging to the former East Prussia. The animals grow in wide pastures following a natural diet based on grass, hay, and grains, enriched in the final stage of rearing with sugar beet, which gives the meat a distinctive sweet note and promotes perfect caramelization during charcoal grilling. The rich marbling ensures extraordinary juiciness, a very tender texture, and an intense yet elegant flavor, making it one of the most appreciated meats among connoisseurs.

Originally from the county of Ayr, in southwest Scotland (but raised in various parts of Europe), the Ayrshire breed is considered by many enthusiasts to be the European Wagyu thanks to its extraordinary natural marbling. Raised in a harsh climate and on wide pastures, it slowly develops a high level of intramuscular fat infiltration, which gives the meat exceptional tenderness and unique juiciness. A diet based on grass, forage, and selected grains enhances a rich, balanced aromatic profile, with delicate buttery notes and a lingering flavor that make it ideal for grilling over embers. An elegant, intense, and surprisingly tender meat, capable of winning over even the most discerning palates.

Originally from the county of Herefordshire in England, the Hereford breed has found in Ireland one of the ideal environments to best express its qualities. The animals are raised mainly on pasture, feeding on fresh grass for much of the year thanks to the island's mild, rainy climate, which promotes rich, lush meadows. This natural diet gives the meat balanced marbling, extraordinary tenderness, and an intense yet delicate flavor, with subtle grassy notes and a pleasant juiciness. An authentic meat, appreciated worldwide for its consistent quality and excellent performance over the grill.

A symbol of Italian livestock farming, the Marchigiana originated in the hills of the Marche from the ancient crossbreeding between Podolico cattle and large eastern cattle, refined over time to become one of the country's most prized beef breeds. Recognized since 1932 as an independent breed, it is appreciated for its extraordinary hardiness and natural aptitude for grazing. Raised predominantly outdoors during the warm season, it develops lean yet surprisingly tender meat, with balanced marbling, an intense flavor, and a delicate mineral note. Thanks to the high ratio between muscle mass and fat, it offers a perfect balance of savoriness, juiciness, and digestibility, best expressing the Italian tradition of quality meat.

Originally from the Simme Valley in Switzerland and raised for generations in the Bavarian highlands, Bavarian Simmental is one of Europe’s most highly regarded cattle breeds for the quality of its meat. The animals grow in an environment rich in pastures and natural fodder, developing a balanced marbling that gives the meat extraordinary tenderness and a rich juiciness. Its deep red color, fine grain, and rich flavor, with delicate notes of butter and dried fruit, make it an ideal choice for those looking for an elegant, flavorful steak perfectly enhanced by grilling over embers.

Selected horse meat from the pastures of Lithuania, characterized by extraordinary tenderness and an elegant, delicately sweet flavor. Lean, rich in iron, and naturally flavorful, it is grilled over embers to enhance its juiciness and unique qualities.

Donkey meat raised in Spain is a rare specialty, appreciated for its bold character and the quality of traditional farming. The animals grow slowly and are raised with particular attention to welfare and nutrition, factors that help produce meat with an intense yet balanced flavor.
From an organoleptic point of view, it has a dark red color, a fine grain, and a very lean structure. The flavor is more pronounced than beef but less gamey than some game meats, with light mineral notes and a natural sweetness.
Over charcoal, donkey meat expresses its characteristics at their best. High-temperature cooking creates an aromatic crust that keeps the juices inside, while the charcoal aroma enhances the complexity of the meat without overpowering its flavor. Being very lean, it requires careful cooking, preferably rare or medium-rare, to preserve tenderness and juiciness.

Raised among the unspoiled pastures of Val Pusteria, in the heart of South Tyrol, this premium beef selection benefits from an ideal alpine environment and a natural diet based on mountain herbs, hay, and local forage. Slow growth and constant movement on the pastures give the meat a fine texture, extraordinary juiciness, and an intense flavor, enriched by delicate aromatic notes that recall its place of origin. Tender, balanced, and full of character, it is a meat that expresses all the authenticity of Alpine tradition and reaches its fullest expression when grilled over embers.