The Florentine steak is a cut of meat coming from veal or scottona, characterized by a high cut with bone included. It is cooked on the grill or on the grill, preferably cooked “rare”.

It is obtained from the sirloin, without the bone, ideal for cooking on the grill whole and then cut into strips before being served with various condiments.

Very marbled and for this reason it is very tender and tasty. The combination between the fat part and the sugars of the beetroot (a food adopted during the last breeding phase before slaughter) favors the typical formation of the crust in the steak and for this reason the cooking temperature is fundamental.

Argentine livestock has the advantage of coming from extensive wild breeding and feeding on the vast plains of the Pampas, growing naturally. The extensive prairies, the components of the soil and the temperate climate make the environment particularly suitable for the breeding of the most valuable beef cattle breeds. The result is a very high quality food, among the most tender and tasty, unique in the world.

The Chianina is an Italian bovine breed native to Tuscany and Umbria, whose name derives from the Val di Chiana. It is a breed of ancient origins, known for more than 2000 years; in Etruscan and Roman times it was used in triumphal processions and sacrifices to the deities. for his pure white coat. The Chianina is a very large bovine, weighing up to 1,700 kilograms in males and 1,100 in females, with short, stubby horns and a black tip.
For some years, Chianina has been certified and guaranteed by the PGI of Vitellone Bianco dell’Appennino Centrale, to offer a guarantee of quality to consumers; this is also because, being a breed that is not easy to fertilise, it risks extinction and the counterfeiting of its meat. Chianina provides lean meat, with infiltrations of fat between the muscle masses which accentuate the flavor only in very large animals and produced from male and female pure Chianina breed cattle aged between 12 and 24 months.
The most typical product obtained from the Chianina is the Florentine steak, a very fine cut of meat obtainable only from this breed; this cut must be tall and weigh more than a kilo.
The cuts of Chianina meat are the posterior muscle, the bell, the silverside, the underside, the nut, the topside, the rump, the loin, the rib, the belly, the breast, the undershoulder, the real, the neck, the anterior muscle, the shoulder joint, the shoulder pulp and the cover.