What cut of meat is bistecca Fiorentina?
The Florentine steak is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of the calf of the Chianina breed: in the middle it has the “T” shaped bone, in fact it is also called T-bone steak, with the fillet on one side and the sirloin on …
What is special about Florentine steak?
This breed of cattle is known for their incredibly flavorful meat. To highlight the flavor of the meat, the steak is seasoned very simply, just with a little salt and pepper. In addition to being steak from a specific breed of cattle, this steak is also a very specific cut.
Why did Italy ban Florentine steaks?
A total ban on the cut began on January 29, 2001 following the Agricultural Council of Ministers’ decision to ban the consumption of the backbone from slaughtered steers over 12 months old in an attempt to combat the spread of Mad Cow Disease, thus condemning the Florentine steak.
How big is a Florentine steak?
The cutting of Florentine Steak in Tuscany is an ancient art; the minimum thickness for a Florentine Steak worthy of its name is of 1.5 inches, but the perfect cut is not less than 2. The weight ranges from 1.5 lb to 3lb, but my favorite cut weighs 2 lb, a yummy feast to share… or not!
Is Fiorentina Italian?
ACF Fiorentina, commonly referred to as Fiorentina ([fjorenˈtiːna]), is an Italian professional football club based in Florence, Tuscany, Italy. Since 1931, the club have played at the Stadio Artemio Franchi, which currently has a capacity of 43,147.
Is Florentine steak rare?
Cooking Times. As mentioned at the outset, a true fiorentina is served rare—very rare. For those who cannot stand the idea of a blood red steak—if you really must—you can serve it medium-rare. However, a well-done fiorentina is heresy. You can increase this to as much as 10 minutes per side for a thick cut steak.
What is the most tender juicy steak?
The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut. These mouthwatering steaks are so tender they can be “cut with a butter knife.” Tenderloin steaks are commonly known as filets or filet mignon.