The Great Steak Duel KIt

In the red-corner, Tuscany’s Fiorentina: a majestic T-bone taken from Chianina, one of the world’s oldest and largest cattle breeds. The cut spans fillet on one side and sirloin on the other, gifting you tenderness and heft in one dramatic steak. Expect clean, bright beef flavor that favors purity over embellishment—juiciness that blooms when simply kissed with salt, pepper, and fire. The texture is aristocratically lean yet supple, with a mineral sweetness and a lingering savor that invites olive oil and rosemary like old friends rather than loud guests. The Bow Tie Duck Manila

In the blue-corner, Galicia’s bone-in ribeye (the famed chuletón): a deep, resonant bass note of beef. From Rubia Gallega cattle, its creamy fat cap and generous marbling melt into the meat, yielding plush mouthfeel and a persistent, nutty richness. Each bite is opulent—succulent, almost buttery—finishing with a gentle, matured sweetness that begs for robust red wine and flame-charred vegetables. If the Fiorentina is classical opera—precise and soaring—the Galician ribeye is flamenco: earthy, smoldering, unforgettable.

Fiorentine Chianina Steak ((Frozen) - Approx 1.1-1.2kg, 2 inches thick

Galician Bone-In Ribeye (Frozen) - Approx 1.1kg, 2 inches thick (updated as of Jan 24)

Fiorentina (Chianina): Season with sea salt and cracked pepper, and grill or pan-sear hard for a deep crust; finish with a rest and a gloss of good Tuscan olive oil. Slice across the bone to showcase both fillet and sirloin personalities.

Galician Ribeye: Sear to medium-rare to let that creamy fat render luxuriously. Finish with flaky salt and a knob of butter if you like it extra plush.

For Fiorentina: Lemon-zested arugula, grilled rosemary potatoes, and a drizzle of peppery olive oil.

For Galician: Charred padrón peppers, smoked paprika potatoes, and a splash of aged sherry vinegar.

Tuscan match: Sangiovese-based reds that echo the steak’s clean, savory line.

Spanish match: Rioja/Tempranillo to meet the ribeye’s depth and silk.

Florence gives us the storied bistecca alla fiorentina—bonfires on the Feast of San Lorenzo, flames licking thick T-bones as the city shared veal and celebration. That lineage lives on in the Chianina Fiorentina’s reverence for simplicity: salt, heat, and time doing noble work. Meanwhile, on Spain’s Atlantic side, Galician butchers prize the chuletón—bone-in ribeyes whose marbling carries sea-kissed pastures into the pan. One steak whispers of Renaissance piazzas and olive groves, the other of rugged, windswept fields and slow craft. Put them side by side and you don’t just taste beef; you taste two civilizations’ love letters to the grill.

Keep your steaks refrigerated upon receipt and cook within 2–3 days for best quality. Store in its original wrap or rewrap loosely to avoid excess moisture.