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 inside the borders of the Veneto region for over 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 looking for a high-quality product, taking into account the traditionally Venetian breeding. The Garronese has all the characteristics that a customer looks for when wishing to buy a good cut of meat, such as tenderness and juiciness. The diet based on cereals, primarily produced in Veneto, gives the meat cuts a sought-after and distinctive 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 cattle feeding and the attention to their welfare. The breeding is carefully maintained to ensure the well-being of the animal, also through the CReNBA certification (an evaluation system for breeding developed by the IZS of Lombardy and Emilia Romagna, home of the National Reference Center for Animal Welfare). The feeding provides the right mix of nutrients functional to the healthy growth of the animals. The slaughtering of meat cuts, finally, 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-quality raw material! The cuts are then entrusted only to professionals in the sector, 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 top-quality final product. The Fiorentine, like their cousins the Costate, come from the loin, one of the most prized cuts of beef, i.e., the muscle mass covering the back of the animal. Slicing the loin from one side rather than the other allows for the extraction of different cuts of meat. Starting from the rear, from the fifth to the thirteenth rib or vertebra of the loin, we obtain steaks with tenderloin and flank steak, that is, the classic and beloved Fiorentine. The Fiorentine are easily recognized thanks to their T-shaped bone, consisting exactly of half a vertebra, a characteristic that has earned them the name “T-bone steak” in Anglo-Saxon countries, literally "steak with a T-bone". The primary characteristic of the Garronese Veneta meat used to obtain the Fiorentine is undoubtedly tenderness, resulting from three important factors: very fine muscle texture; a low amount of fat; a low presence of collagen. The aging time is a natural process, exceeding 30 days for the hindquarters, i.e., the interval of time necessary for the complete relaxation of the muscle fibers, an element that favors tenderness 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 delight for meat lovers! Packaging: vacuum-sealed. Origin 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 inside the borders of the Veneto region for over 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 looking for a high-quality product, taking into account the traditionally Venetian breeding. The Garronese has all the characteristics that a customer looks for when wishing to buy a good cut of meat, such as tenderness and juiciness. The diet based on cereals, primarily produced in Veneto, gives the meat cuts a sought-after and distinctive 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 cattle feeding and the attention to their welfare. The breeding is carefully maintained to ensure the well-being of the animal, also through the CReNBA certification (an evaluation system for breeding developed by the IZS of Lombardy and Emilia Romagna, home of the National Reference Center for Animal Welfare). The feeding provides the right mix of nutrients functional to the healthy growth of the animals. The slaughtering of meat cuts, finally, 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-quality raw material! The cuts are then entrusted only to professionals in the sector, 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 top-quality final product. The Fiorentine, like their cousins the Costate, come from the loin, one of the most prized cuts of beef, i.e., the muscle mass covering the back of the animal. Slicing the loin from one side rather than the other allows for the extraction of different cuts of meat. Starting from the rear, from the fifth to the thirteenth rib or vertebra of the loin, we obtain steaks with tenderloin and flank steak, that is, the classic and beloved Fiorentine. The Fiorentine are easily recognized thanks to their T-shaped bone, consisting exactly of half a vertebra, a characteristic that has earned them the name “T-bone steak” in Anglo-Saxon countries, literally "steak with a T-bone". The primary characteristic of the Garronese Veneta meat used to obtain the Fiorentine is undoubtedly tenderness, resulting from three important factors: very fine muscle texture; a low amount of fat; a low presence of collagen. The aging time is a natural process, exceeding 30 days for the hindquarters, i.e., the interval of time necessary for the complete relaxation of the muscle fibers, an element that favors tenderness 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 delight for meat lovers! Packaging: vacuum-sealed. Origin of the meat: Veneto.
