The Fiorentine 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 originated from the idea of a group of butchers searching for a high-quality product, taking into account the tradition of typically Veneto breeding. The Garronese has all the characteristics customers look for when they want to buy a good cut of meat, such as tenderness and juiciness. The diet based on grains, mainly produced in Veneto, gives the cuts of meat a sought-after and quite distinctive sensory profile. In addition to the choice of the particular breed of cattle, the Garronese Veneta, the characteristic feature of this reality is the choice of cattle feeding and attention to their welfare. The breeding is carefully managed to ensure animal welfare, 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 provides the right mix of nutrients necessary for the healthy growth of the animals. The slaughter of the cuts of meat, finally, takes place in facilities authorized by the Ministry of Health and carrying a CEE identification, guaranteeing compliance with hygiene standards. In short, a healthy, safe, good, and high-quality raw material! The cuts are then entrusted only to industry professionals, such as in this case Macelleria Fratton, because, as we know, the technique of the final cut is what makes the difference, that step that allows for a final product of the highest quality. The Fiorentine, like their cousins Ribeyes, are obtained from the loin, one of the most prized cuts of beef, which is the muscle mass that covers the animal's back. Slicing the loin from one end rather than the other allows for different cuts of meat. Starting from the back, from the fifth to the thirteenth rib or vertebra of the loin, one obtains steaks with tenderloin and flank, namely the classic and beloved Fiorentine. The Fiorentine are instantly recognizable by their T-shaped bone, consisting exactly of half a vertebra, a characteristic that in English-speaking countries earned them the name 'T-bone steak'. The first characteristic of the Garronese Veneta meat used to make Fiorentine is undoubtedly the tenderness obtained from three important factors: the very fine muscle texture; the limited amount of fat; the low presence of collagen. The aging time is a natural process, exceeding 30 days for the hindquarters, 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 during cooking. The meat used by Macelleria Fratton is delicate, light, and harmonious, perfect for impressing in the kitchen. A real gem for meat lovers! Packaging: vacuum packed. Source of the meat: Veneto.
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The Fiorentine 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 originated from the idea of a group of butchers searching for a high-quality product, taking into account the tradition of typically Veneto breeding. The Garronese has all the characteristics customers look for when they want to buy a good cut of meat, such as tenderness and juiciness. The diet based on grains, mainly produced in Veneto, gives the cuts of meat a sought-after and quite distinctive sensory profile. In addition to the choice of the particular breed of cattle, the Garronese Veneta, the characteristic feature of this reality is the choice of cattle feeding and attention to their welfare. The breeding is carefully managed to ensure animal welfare, 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 provides the right mix of nutrients necessary for the healthy growth of the animals. The slaughter of the cuts of meat, finally, takes place in facilities authorized by the Ministry of Health and carrying a CEE identification, guaranteeing compliance with hygiene standards. In short, a healthy, safe, good, and high-quality raw material! The cuts are then entrusted only to industry professionals, such as in this case Macelleria Fratton, because, as we know, the technique of the final cut is what makes the difference, that step that allows for a final product of the highest quality. The Fiorentine, like their cousins Ribeyes, are obtained from the loin, one of the most prized cuts of beef, which is the muscle mass that covers the animal's back. Slicing the loin from one end rather than the other allows for different cuts of meat. Starting from the back, from the fifth to the thirteenth rib or vertebra of the loin, one obtains steaks with tenderloin and flank, namely the classic and beloved Fiorentine. The Fiorentine are instantly recognizable by their T-shaped bone, consisting exactly of half a vertebra, a characteristic that in English-speaking countries earned them the name 'T-bone steak'. The first characteristic of the Garronese Veneta meat used to make Fiorentine is undoubtedly the tenderness obtained from three important factors: the very fine muscle texture; the limited amount of fat; the low presence of collagen. The aging time is a natural process, exceeding 30 days for the hindquarters, 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 during cooking. The meat used by Macelleria Fratton is delicate, light, and harmonious, perfect for impressing in the kitchen. A real gem for meat lovers! Packaging: vacuum packed. Source of the meat: Veneto.
