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Fiorentine Chianina Steak
Glorious Veal Cut
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Commonly used for bistecca alla fiorentina, this Italian steak made of veal is one of the most popular dishes in Tuscan cuisine.
Fiorentine Chianina Steak
Glorious Veal Cut
Commonly used for bistecca alla fiorentina, this Italian steak made of veal is one of the most popular dishes in Tuscan cuisine.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
The Florentine steak is taken from the sirloin of the calf of the Chianina breed. In fact, it is also called a T-bone cut with the fillet on one side and the sirloin on the other. They are aged for at least two weeks in cold rooms. It is mostly prepared in the simplest way possible to preserve its juiciness and flavor.
Preparation
The steak should be seasoned with salt and pepper and rest comfortably at room temperature before cooking. There are disagreements about whether or not to marinate in olive oil, or simply drizzle with olive before cooking, or to use after cooking. Some also use butter for added flavor.
A Steak Known In History
The history of the Florentine steak dates back to the early days of the Italian city of Florence, from which it takes its name. By tradition, it cane be traced back to the celebration of the feast of Saint Lawrence on 10 August and to the House of Medici. On the occasion of the Festa di San Lorenzo the city was illuminated by the light of large bonfires, where large quantities of veal were roasted and then distributed to the population.
At that time in history, Florence was a significant crossroad where travelers from all over the worlds coincide. It is said that during the celebration of the Feast of Saint Lawrence, some English knights were present at the celebrations and were served meat roasted on the fires. They had referred to it in their language as "beef steak" which had created the italian world "bistecca" that we know of today.
Storage Instructions
Keep your steaks refrigerated at 0°C to 4°C (32°F to 39°F) immediately upon delivery. Store them in their original vacuum-sealed packaging until ready to cook—this prevents oxidation and preserves natural juices. If you’ve opened the packaging, wrap the steaks tightly in cling film or butcher paper and place them in an airtight container on the lowest shelf of your refrigerator, where temperatures are most stable.
For optimal freshness, consume within 3 to 5 days of delivery. If you wish to keep them longer, freeze at -18°C (0°F). Before cooking, thaw slowly in the refrigerator overnight to maintain texture and flavor integrity. Avoid refreezing once thawed.
The Florentine steak is taken from the sirloin of the calf of the Chianina breed. In fact, it is also called a T-bone cut with the fillet on one side and the sirloin on the other. They are aged for at least two weeks in cold rooms. It is mostly prepared in the simplest way possible to preserve its juiciness and flavor.
The steak should be seasoned with salt and pepper and rest comfortably at room temperature before cooking. There are disagreements about whether or not to marinate in olive oil, or simply drizzle with olive before cooking, or to use after cooking. Some also use butter for added flavor.
The history of the Florentine steak dates back to the early days of the Italian city of Florence, from which it takes its name. By tradition, it cane be traced back to the celebration of the feast of Saint Lawrence on 10 August and to the House of Medici. On the occasion of the Festa di San Lorenzo the city was illuminated by the light of large bonfires, where large quantities of veal were roasted and then distributed to the population.
At that time in history, Florence was a significant crossroad where travelers from all over the worlds coincide. It is said that during the celebration of the Feast of Saint Lawrence, some English knights were present at the celebrations and were served meat roasted on the fires. They had referred to it in their language as "beef steak" which had created the italian world "bistecca" that we know of today.
Keep your steaks refrigerated at 0°C to 4°C (32°F to 39°F) immediately upon delivery. Store them in their original vacuum-sealed packaging until ready to cook—this prevents oxidation and preserves natural juices. If you’ve opened the packaging, wrap the steaks tightly in cling film or butcher paper and place them in an airtight container on the lowest shelf of your refrigerator, where temperatures are most stable.
For optimal freshness, consume within 3 to 5 days of delivery. If you wish to keep them longer, freeze at -18°C (0°F). Before cooking, thaw slowly in the refrigerator overnight to maintain texture and flavor integrity. Avoid refreezing once thawed.
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