The Macelleria Fratton Ribs 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) that originates from the idea of a group of butchers searching for a high-quality product taking into account the tradition of typically Venetian breeding. The Garronese has all the characteristics that customers look for when they want to purchase a good cut of meat, such as tenderness and juiciness. The diet based on cereals, produced mainly in Veneto, gives the cuts of meat a sought-after and completely characteristic sensory profile. Another characteristic feature of the Garronese Veneta, in addition to the choice of the particular breed of cattle, is also the feeding of the animals and the attention to their welfare. The breeding is carefully managed to ensure the well-being of the animal, also through the CReNBA certification (a breeding evaluation system developed by IZS of Lombardy and Emilia Romagna, home of the National Reference Center for Animal Welfare). The feeding regimen ensures the right mix of nutrients for healthy growth of the animals. 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 technique of the final cut is what makes the difference, that step which allows for a final product of the highest quality. The Ribs are obtained from the loin, one of the most prized cuts of the cattle, namely the muscle mass that covers the back of the animal. Slicing the loin from one end rather than the other allows for different cuts of meat to be obtained. Starting from the front part, from the fifth to the thirteenth rib or vertebra of the loin, rib steaks are obtained, i.e., the Ribs. The rib bone allows for the cut to be recognized at a glance as it is significantly larger, given the larger size of the animal's front ribs (the cousin Fiorentina, obtained from the same anatomical area of the animal, has a well-recognizable T-shaped bone instead). The first characteristic of the Garronese Veneta meat used to obtain the Ribs is undoubtedly the tenderness derived from three important factors: the very fine muscle texture, the limited amount of fat, and the low presence of collagen. The maturation time is a natural process, exceeding 30 days for the hindquarters, that is, the time interval necessary for the complete relaxation of the muscle fibers, an element that promotes the tenderness of the product and that significantly enhances the development of flavors and aromas in cooking. A meat, that used by Macelleria Fratton, delicate, light, and harmonious, is perfect for impressing in the kitchen. A true gem for meat lovers! Packaging: vacuum-sealed. Origin of the meat: Veneto.