€ 20,90 for 500g ca.
The Costate from Macelleria Fratton are obtained from the farming 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 over 10/12 months, following a production specification. This special meat is part of the regional brand Qualità Verificata (QV), born from the idea of a group of butchers in search of a high-quality product, considering the typically Venetian breeding tradition.
The Garronese possesses all the characteristics that a customer looks for when they want to purchase a good cut of meat, such as tenderness and juiciness. The grain-based diet, mainly produced in Veneto, gives the cuts of meat a refined and distinctive sensory profile.
Another characteristic of the Garronese Veneta, besides the choice of a particular breed of cattle, is also the feeding of the animals and the attention to their welfare.
The farming is meticulously attended to in order to ensure the well-being of the animal, also through the CReNBA certification (a breeding evaluation system developed by the IZS of Lombardy and Emilia Romagna, the National Reference Center for Animal Welfare).
The diet provides the right mix of functional nutrients for the healthy growth of the animals. The slaughtering of the cuts of meat takes place in facilities authorized by the Ministry of Health and bearing a CE identification, ensuring compliance with hygiene standards.
In short, a healthy, safe, delicious, and high-quality raw material! The cuts are 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 the production of a top-quality final product.
The Costate are obtained from the loin, one of the most prized cuts of beef, which is the muscle tissue covering 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, from the fifth to the thirteenth rib or vertebra of the loin, the bone-in steaks, that is, the Costate, can indeed be obtained.
The bone of the costata allows for the cut to be recognized at a glance since it is significantly larger due to the larger size of the animal's front ribs (the Fiorentina cousin, derived from the same anatomical area of the animal, has a readily identifiable bone shaped like a T).
The first characteristic of the Garronese Veneta meat used for the Costate is undoubtedly the tenderness achieved from three important factors:
The dry aging time is a natural process, exceeding 30 days for the hindquarters, which is the time required for the complete relaxation of the muscle fibers, an element that promotes the tenderness of the product and significantly enhances the development of aromas and fragrances during cooking.
The meat used by Macelleria Fratton is delicate, light, and harmonious, perfect for impressing in the kitchen. A true gem for meat lovers!
Packaging: vacuum packed
Origin of the meat: Veneto
Allergens: -
Ingredients: adult beef
Average nutritional values per 100g of product
Energy 129 Kcal/543 KJ
Protein 21.6 g
Fat 5.1 g
Of which saturates 47.3%
Sodium 502 mg/Kg
Iron 14.6 mg/Kg
Zinc 45.8 mg/Kg
The Costate from Macelleria Fratton are perfect for grilling. Perfect cooking? But rare, of course (personal tastes permitting).
Cooking rare indeed allows you to preserve the protein composition of the meat cut along with all its characteristic aromas, not to mention tenderness.
The cooking of the Costata can actually be of two types: blue , which consists of keeping the steak on the grill for about one minute per side to achieve a core temperature between 45° and 48°C. At first glance, the steak is slightly seared on the outside and practically raw on the inside (a practice to be done only with high-quality meat whose provenance and production chain is known).
Slightly more cooked than blue is the rare meat. In this case, the core temperature is between 50-52°C, which is achieved with about 2 minutes of cooking per side (for a steak about two and a half fingers thick).
One final tip for the best cooking of the Costate is to take it out of the fridge at least an hour before actual cooking so that, once on the grill, it is approximately at room temperature. This precaution will allow you to maintain its characteristic tenderness even while cooking, offering a tender, aromatic, and truly succulent final product.
The perfect wine to pair with your Costata? We at Spaghetti&Mandolino suggest, first of all, a full-bodied red wine such as a Amarone della Valpolicella DOCG Classico or a Valpolicella Ripasso, just to stay in Veneto, but also a great and never too obvious Chianti Classico DOCG.
Prefer a white or a rosé? Why not! Dare with a Etna Bianco DOC or an Etna Rosato DOC.
Back available from September 2023, stay tuned!
€ 20,90
for 500g ca.
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Veneto
Rib of Garronese Veneta 500g
