The Fiorentine steaks from Macelleria Fratton are obtained from the breeding of a particular breed of cattle: the Garronese Veneta or Blonde d'Aquitaine. This cattle is raised within the borders of the Veneto region for more than 10/12 months, following a production specification. This particular meat is part of the regional brand Qualità Verificata (QV), which was born from the idea of a group of butchers in search of a high-quality product, taking into account the tradition of typically Veneto breeding. The Garronese possesses all the characteristics that the customer seeks when wanting to purchase a good cut of meat, such as tenderness and juiciness. The diet based on cereals, mainly produced in Veneto, gives the meat cuts a refined and entirely characteristic sensory profile. Fiorentine Macelleria Fratton: a high-quality product In addition to the choice of the particular breed of cattle, the Garronese Veneta, the distinctive feature of this reality is the choice of cattle feed and attention to their welfare. The breeding is meticulously cared for to ensure the animal's welfare, also through the CReNBA certification (a farm evaluation system developed by the IZS of Lombardy and Emilia Romagna, home of the National Reference Center for Animal Welfare). The diet includes the right mix of nutrients functional to healthy animal growth. Finally, the slaughtering of meat cuts takes place in facilities authorized by the Ministry of Health and bearing a CEE identifier, guaranteeing compliance with hygiene standards. In short, a healthy, safe, good, and quality raw material! The cuts are then entrusted only to industry professionals like, in this case, Macelleria Fratton because, as we know, the final cutting technique is what makes the difference, that step that allows for a top-quality final product. Fiorentine Macelleria Fratton: knowing the cut The Fiorentine, like their cousin Costate, are obtained from the loin, one of the most prized cuts of beef, which is the muscle mass covering the animal's back. Slicing the loin from one end rather than the other allows for different cuts of meat. Starting from the rear, from the fifth to the thirteenth rib or vertebra of the loin, you get steaks with fillet and sirloin, namely the classic and much-loved Fiorentine. The Fiorentine are instantly recognizable thanks to their T-shaped bone, consisting exactly of half a vertebra, a characteristic that in Anglo-Saxon countries has earned them the name "T-bone steak." Fiorentine Macelleria Fratton: organoleptic characteristics The first characteristic of the Garronese Veneta meat used to make the Fiorentine is undoubtedly the tenderness obtained from three important factors: very fine muscle texture; low fat content; low collagen presence. The aging time is a natural process, exceeding 30 days for the hindquarter, which is the time interval necessary for the complete relaxation of muscle fibers, an element that promotes the tenderness of the product and significantly enhances the development of aromas and flavors during cooking. A meat, the one used by Macelleria Fratton, delicate, light, and harmonious, perfect for impressing in the kitchen. A real gem for meat lovers! Packaging: vacuum-packed Origin of the meat: Veneto
