Fiorentine Chianina Steak

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

Your cut of Fiorentine Chianina Steak comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.