Considered one of the best meats in the world, it has a high amount of “healthy” fats, rich in omega 3, essential fatty acids useful for cardiovascular health and to control cholesterol. It is these same fats that allow it, once cooked, to be tender and juicy

It takes its name from the ancient axe used by the Native Americans and is considered among the most appreciated meats for its unique and intense flavor. The relaxation of the muscles of the cattle during its finishing period allows for a rapid increase in intramuscular fat mass thus giving compact but thin muscle fibers that guarantee a thick and soft texture

Born in France but raised in Zerman di Mogliano (Treviso), it represents the perfect balance between taste and pleasantness, given by the compromise between the lean and fat part of its meat, obtained thanks to the rigid Italian protocol followed in the feeding of cattle, consisting exclusively of fodder produced on the same farm where the cows live

Selected to achieve a marbling similar to that of Wagyu beef, it lives in the wild and feeds on sugar beet during its finishing period. A balanced and natural diet enriches these meats with special sweet notes that during cooking favor the Maillard reaction, a chemical process through which a result of caramelization of the steak and maintenance of meat juices inside is obtained

This hybrids of French breeds, the Charolaise and the Limousine, found in Spain
the appropriate microclimate to grow in total freedom, feeding on fibrous foods such as
the hay and straw that give the product a delicate taste, never invading to the palate.
They are Scottone cows of light color, very tender and tasty, characterized by a marbling that gives them a particular succulence.