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The rib steaks from Macelleria Fratton come from a particular cattle breed: Garronese Veneta or Blonde d'Aquitaine. These cattle are raised within the Veneto region for more than 10/12 months, following production specifications. This particular meat is part of the regional Qualità Verificata (QV) brand, created by a group of butchers seeking a high-quality product while respecting the typically Venetian farming tradition. Garronese has all the characteristics customers seek when buying a good cut of meat, such as tenderness and juiciness. A diet based on cereals, mainly produced in Veneto, gives the cuts a refined and entirely distinctive sensory profile. Macelleria Fratton Rib Steaks: a high-quality product Another characteristic feature of Garronese Veneta, besides the choice of breed, is the animals’ diet and the attention paid to their welfare. The farming process is carefully managed to ensure animal welfare, including through CReNBA certification (a livestock assessment system developed by the IZS of Lombardy and Emilia-Romagna, home of the National Reference Centre for Animal Welfare). The diet provides the right mix of nutrients for healthy animal growth. Finally, the slaughtering of the meat cuts takes place in facilities authorized by the Ministry of Health and bearing an EEC identification mark, guaranteeing compliance with hygiene standards. In short, healthy, safe, delicious, high-quality raw material! The cuts are then entrusted only to industry professionals such as Macelleria Fratton, because the final cutting technique makes the difference and ensures a first-rate final product. Macelleria Fratton Rib Steaks: understanding the cut Rib steaks are obtained from the loin, one of the finest beef cuts, namely the muscle mass covering the animal’s back. Slicing the loin from one end rather than the other produces different cuts. Starting from the front, steaks without tenderloin, namely rib steaks, are obtained from the fifth to the thirteenth rib or vertebra of the loin. The bone makes the cut immediately recognizable, as it is considerably larger due to the larger size of the animal’s front ribs (the Florentine steak, obtained from the same anatomical area, instead has a clearly recognizable T-shaped bone). Macelleria Fratton Rib Steaks: organoleptic characteristics The first characteristic of the Garronese Veneta meat used for the rib steaks is undoubtedly its tenderness, resulting from three important factors: very fine muscle texture, limited fat content, and little collagen. Aging is a natural process lasting more than 30 days for the hindquarters, the time required for complete relaxation of the muscle fibers. This promotes tenderness and greatly enhances the development of aromas during cooking. The meat used by Macelleria Fratton is delicate, light and harmonious, perfect for impressing in the kitchen. A real treat for meat lovers!
Price including VAT
The rib steaks from Macelleria Fratton come from a particular cattle breed: Garronese Veneta or Blonde d'Aquitaine. These cattle are raised within the Veneto region for more than 10/12 months, following production specifications. This particular meat is part of the regional Qualità Verificata (QV) brand, created by a group of butchers seeking a high-quality product while respecting the typically Venetian farming tradition. Garronese has all the characteristics customers seek when buying a good cut of meat, such as tenderness and juiciness. A diet based on cereals, mainly produced in Veneto, gives the cuts a refined and entirely distinctive sensory profile. Macelleria Fratton Rib Steaks: a high-quality product Another characteristic feature of Garronese Veneta, besides the choice of breed, is the animals’ diet and the attention paid to their welfare. The farming process is carefully managed to ensure animal welfare, including through CReNBA certification (a livestock assessment system developed by the IZS of Lombardy and Emilia-Romagna, home of the National Reference Centre for Animal Welfare). The diet provides the right mix of nutrients for healthy animal growth. Finally, the slaughtering of the meat cuts takes place in facilities authorized by the Ministry of Health and bearing an EEC identification mark, guaranteeing compliance with hygiene standards. In short, healthy, safe, delicious, high-quality raw material! The cuts are then entrusted only to industry professionals such as Macelleria Fratton, because the final cutting technique makes the difference and ensures a first-rate final product. Macelleria Fratton Rib Steaks: understanding the cut Rib steaks are obtained from the loin, one of the finest beef cuts, namely the muscle mass covering the animal’s back. Slicing the loin from one end rather than the other produces different cuts. Starting from the front, steaks without tenderloin, namely rib steaks, are obtained from the fifth to the thirteenth rib or vertebra of the loin. The bone makes the cut immediately recognizable, as it is considerably larger due to the larger size of the animal’s front ribs (the Florentine steak, obtained from the same anatomical area, instead has a clearly recognizable T-shaped bone). Macelleria Fratton Rib Steaks: organoleptic characteristics The first characteristic of the Garronese Veneta meat used for the rib steaks is undoubtedly its tenderness, resulting from three important factors: very fine muscle texture, limited fat content, and little collagen. Aging is a natural process lasting more than 30 days for the hindquarters, the time required for complete relaxation of the muscle fibers. This promotes tenderness and greatly enhances the development of aromas during cooking. The meat used by Macelleria Fratton is delicate, light and harmonious, perfect for impressing in the kitchen. A real treat for meat lovers!
