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”.


The ribeye, a variety of steak, is obtained by cutting the side of the bovine and includes part of the muscle. It is usually cooked on the grill using embers.


The fillet is a fine cut of meat coming from the lumbar area of ​​the animal, known for its tenderness. Ideal for cooking on the grill, it is also perfect for serving with green pepper or as tartare.


Premium cut of beef for steaks, coming from the rib area, also suitable for indicating the sirloin.


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.


It is one of the most delicious cuts of meat, with a high fat content which represents one of its main strengths. During cooking, the fat melts, giving the meat a delicious, fragrant flavor.


A distinctive feature of this cut is the central heart of meat, known for its smooth texture and fine grain, offering a soft and delicious goodness. The meat is cooked on the grill.


It is a dish of raw, ground beef, seasoned with mustard sauce, typically prepared with tenderloin.

Le razze

Discover the exceptional world of meat breeds at our specialized restaurant I BUTTERI. With a careful selection of the best varieties, we invite you to explore unique tastes and refined flavors that only La Manzetta, La Danese, Tomahawk, Carne Argentina, Scottona and Chianina can offer. From the succulent softness to the depth of unrivaled flavours, each bite will take you on a journey through the finest culinary traditions. Come and delight in the best that the world of meat has to offer, only with us, where every dish is an unforgettable experience.


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.


A very fine quality meat, among the most appetizing in the world for its flavor accentuated by the right proportion of intramuscular fat and its bright red colour. The finest cut is certainly the fillet. It is obtained from the lumbar part of the bovine, which is a muscular part little used by the animal and for this very reason very tender.



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 scottona is a young female bovine, with an age that does not exceed 16 months. Her main characteristics are that she has never given birth and that she has achieved good muscular development. This particular type of meat can be recognized by the small veins of fat in the muscle mass, called “marbling” which melt during cooking, making the meat even tastier and particularly soft.


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.

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