The Ribeyes 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 grain-based diet, produced mainly in Veneto, gives the meat cuts a refined and entirely characteristic sensory profile. Macelleria Fratton Ribeyes: a high-quality product Another characteristic feature of the Garronese Veneta, besides the choice of the particular breed of cattle, is also their feeding 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 feeding includes the right mix of nutrients functional to the healthy growth of the animals. Finally, the slaughtering of the 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 the final cutting technique is what makes the difference, that step that allows for a top-quality final product. Macelleria Fratton Ribeyes: knowing the cut Ribeyes 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 front, from the fifth to the thirteenth rib or vertebra of the loin, you get the steaks without fillet, namely the Ribeyes. The ribeye bone allows you to recognize the cut at a glance since it is decidedly larger, given the larger size of the animal's front ribs (the cousin Fiorentina, obtained from the same anatomical area of the animal, instead has a well-recognizable T-shaped bone). Macelleria Fratton Ribeyes: organoleptic characteristics The first characteristic of the Garronese Veneta meat used to obtain the Ribeyes 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, over 30 days for the hindquarter, which is the time interval necessary for the complete relaxation of the muscle fibers, an element that favors the tenderness of the product and significantly enhances the development of aromas and flavors during cooking. The meat used by Macelleria Fratton is delicate, light, and harmonious, perfect for impressing in the kitchen. A real treat for meat lovers! Packaging: vacuum-packed Meat origin: Veneto
