The Fiorentina di Chianina IGP VBAC rib cut is a highly sought-after Chianina meat among enthusiasts of the Florentine steak; the rib contains a higher amount of intramuscular fat, which gives the meat an unmatched flavor and makes it even more tender after cooking. The fat not only contributes to the flavor but also melts during cooking, lubricating the muscle fibers and making the meat softer to the palate. Our Chianina meat is certified by the IGP mark and the V.B.A.C. (Vitello Bianco Appennino Centrale) mark, and it is aged for a minimum of 30 days. This is the true Bistecca alla Fiorentina; beware of those who do not specify the origin of the meat, because Fiorentina refers to the cut and cooking method but is not an identifier of Tuscan origin; if the origin is not clearly specified, it will almost certainly be meat from France/Italy. Now you can purchase the best Tuscan Chianina meat from our Tuscan online butcher shop, with refrigerated home delivery. Add the Chianina steak to your shopping cart and relax; we will take care of the rest with our online butcher shop. Chianina meat generally has lean meat but with excellent marbling close to the muscle, especially in larger specimens. Its color is bright red with a tight and consistent grain, and the meat is both firm and elastic to the touch. The visible fat is white and should not tend too much towards yellow. It is recommended to cook the Bistecca alla Fiorentina from Chianina meat on the grill, not overcooked, and to add salt, pepper, and extra virgin olive oil only at the end of cooking. Our online butcher shop, through controlled temperature transport at +2/+4 °C, is able to deliver certified Chianina IGP meat and the best Florentine steak online throughout Italy.
Price VAT included
The Fiorentina di Chianina IGP VBAC rib cut is a highly sought-after Chianina meat among enthusiasts of the Florentine steak; the rib contains a higher amount of intramuscular fat, which gives the meat an unmatched flavor and makes it even more tender after cooking. The fat not only contributes to the flavor but also melts during cooking, lubricating the muscle fibers and making the meat softer to the palate. Our Chianina meat is certified by the IGP mark and the V.B.A.C. (Vitello Bianco Appennino Centrale) mark, and it is aged for a minimum of 30 days. This is the true Bistecca alla Fiorentina; beware of those who do not specify the origin of the meat, because Fiorentina refers to the cut and cooking method but is not an identifier of Tuscan origin; if the origin is not clearly specified, it will almost certainly be meat from France/Italy. Now you can purchase the best Tuscan Chianina meat from our Tuscan online butcher shop, with refrigerated home delivery. Add the Chianina steak to your shopping cart and relax; we will take care of the rest with our online butcher shop. Chianina meat generally has lean meat but with excellent marbling close to the muscle, especially in larger specimens. Its color is bright red with a tight and consistent grain, and the meat is both firm and elastic to the touch. The visible fat is white and should not tend too much towards yellow. It is recommended to cook the Bistecca alla Fiorentina from Chianina meat on the grill, not overcooked, and to add salt, pepper, and extra virgin olive oil only at the end of cooking. Our online butcher shop, through controlled temperature transport at +2/+4 °C, is able to deliver certified Chianina IGP meat and the best Florentine steak online throughout Italy.
