Chianina is a very ancient breed, of Umbrian origin, it has been bred for at least 22 centuries in the middle Tiber valley and in the Val di Chiana, hence the name Chianina. These cow's are known for their incredibly flavorful of their meat. The meat retains a marbling of fat in the muscle, resulting in a meat with more protein, less fat and less cholesterol than other beefs. To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper.
Country of Origin: Italy
How To Cook: Best way to cook it is BBQ but you can also reheat a grill pan on medium-high heat, pat the steak dry, and season both sides generously with salt and pepper. Tie the rosemary and sage bunches together with butcher’s twine to form an herb brush. Use the herbs to brush the steak with olive oil. Place the steak on the grill pan, and char it well: cook about 12 minutes on the first side, flip, and cook about 9 minutes on the second side. Like we said earlier, this steak is traditionally served rare. (you can also choose to have it medium). When the steak is done, remove it from the grill pan and allow it to stand for 5 minutes so that the juices are retained when the meat is cut. Carve off the fillet and strip steaks, and slice before serving. Serve hot, and enjoy!
Net Weight: approx. 1kg per piece