€ 45,90 for 1 kg ca.
The Fiorentine from Macelleria Fratton are obtained from the breeding of a particular breed of cattle: the Garronese Veneta or Blonde d'Aquitaine.
This bovine 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, considering the tradition of typically Venetian breeding.
The Garronese has all the characteristics that customers look for when they want to buy a good cut of meat, such as tenderness and juiciness. The grain-based diet, produced mainly in Veneto, gives the cuts of meat a sought-after and unique sensory profile.
In addition to the choice of the particular breed of cattle, the Garronese Veneta, the distinctive feature of this reality is the choice of animal feed and attention to their welfare.
The breeding is meticulously cared for 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, home to the National Reference Center for Animal Welfare).
The feeding involves the right mix of functional nutrients for the healthy growth of the animals. The processing of the meat cuts, finally, takes place in facilities authorized by the Ministry of Health and bearing an EEC 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 known, the technique of the final cut is what makes the difference, that step that allows for a top-quality final product.
The Fiorentine, like their cousins the Costate, are obtained from the loin, one of the most prized cuts of the cattle, that is the muscle mass covering the back of the animal.
Slicing the loin from one end rather than the other allows for various cuts of meat. Starting from the back, from the fifth to the thirteenth rib or vertebra of the loin, steaks with tenderloin and flank steak are obtained, namely the classic and beloved Fiorentine.
The Fiorentine are easily recognizable thanks to their T-shaped bone, which consists exactly of half the vertebra, a characteristic that in English-speaking countries has earned it the name “T-bone steak,” literally meaning "steak with a T-bone".
The first characteristic of the meat from Garronese Veneta used to obtain the Fiorentine is undoubtedly the tenderness achieved through three important factors:
The aging time is a natural process, exceeding 30 days for the hindquarters, which is the interval of time necessary for the complete relaxation of the muscle fibers, an element that promotes tenderness of the product and significantly enhances the development of flavors and aromas 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 sealed
Source of the meat: Veneto
Ingredients: adult beef
Average nutritional values per 100g of product
Energy 129 Kcal/543 KJ
Proteins 21.6 g
Fats 5.1 g
Of which saturated 47.3%
Sodium 502 mg/Kg
Iron 14.6 mg/Kg
Zinc 45.8 mg/Kg
The Fiorentine from Macelleria Fratton are perfect for grilling. Perfect cooking? But rare of course (personal tastes permitting).
Cooking rare allows the protein composition of the meat cut and all its characteristic aromas to remain intact, not to mention the tenderness.
The cooking of the Fiorentina can actually be of two types: blue, which involves keeping the steak on the grill for about one minute on each side, resulting in a core temperature of between 45° and 48°C. At first glance, the steak is slightly seared on the outside and practically raw on the inside (this practice should only be done with quality meat from a known origin and production chain).
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 on each side (for a steak about two and a half fingers thick).
One last tip for the best cooking of the Fiorentine is to take them out of the fridge at least an hour before actual cooking so that, once on the grill, they are approximately at room temperature. This precaution will allow you to maintain its characteristic softness even during cooking, offering a final product that is tender, aromatic, and truly succulent.
The perfect wine to pair with your Fiorentina? We at Spaghetti&Mandolino first suggest a full-bodied red wine such as a Amarone della Valpolicella DOCG Classico, just to stay in Veneto, but also a great and never predictable Chianti Classico DOCG.
Prefer a white or rosé? Why not! Dare with an Etna Bianco DOC or with an Etna Rosato DOC.
Available again from September 2023, stay tuned!
€ 45,90
for 1 kg ca.
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Veneto
Garronese Veneta Fiorentina 1kg
