Fiorentina di Chianina is the authentic typical cut of the Florentine steak from adult Chianina breed beef. The Florentine steak is obtained from the loin cut (the part corresponding to the lumbar vertebrae, the middle of the back near the tail) of the Chianina breed steer: it has a T-shaped bone in the middle, in English it is called T-bone steak, with the fillet on one side and the sirloin on the other. The culinary expert Pellegrino Artusi, in his manual La scienza in cucina e l'arte di mangiar bene, defines the steak cut as follows: "Bistecca alla fiorentina. From beef-steak, an English word meaning ox rib, comes the name of our steak, which is nothing more than a chop with its bone, one or one and a half fingers thick, cut from the veal loin." Storage: Keep refrigerated
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Fiorentina di Chianina is the authentic typical cut of the Florentine steak from adult Chianina breed beef. The Florentine steak is obtained from the loin cut (the part corresponding to the lumbar vertebrae, the middle of the back near the tail) of the Chianina breed steer: it has a T-shaped bone in the middle, in English it is called T-bone steak, with the fillet on one side and the sirloin on the other. The culinary expert Pellegrino Artusi, in his manual La scienza in cucina e l'arte di mangiar bene, defines the steak cut as follows: "Bistecca alla fiorentina. From beef-steak, an English word meaning ox rib, comes the name of our steak, which is nothing more than a chop with its bone, one or one and a half fingers thick, cut from the veal loin." Storage: Keep refrigerated
