The rib steak of fassona is a cut similar to the famous Florentine; it always comes from the rib area and features a larger bone than the Florentine. The real difference is that the rib steak does not contain a piece of fillet within the cut, as the two cuts are separated from each other. This exquisite cut, usually with a lower weight, is always cooked on the grill over hot coals. Macelleria Mazza selects this cut from Piedmontese fassona, chosen meat, tender and above all controlled. Maturation: 25.
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The rib steak of fassona is a cut similar to the famous Florentine; it always comes from the rib area and features a larger bone than the Florentine. The real difference is that the rib steak does not contain a piece of fillet within the cut, as the two cuts are separated from each other. This exquisite cut, usually with a lower weight, is always cooked on the grill over hot coals. Macelleria Mazza selects this cut from Piedmontese fassona, chosen meat, tender and above all controlled. Maturation: 25.
