Fassone Fiorentina Steak
Estiated price per piece
First working in the fields, then the milking to produce typical cheeses, finally only more meat of the highest quality. In short this was the evolution of the Razza Piemontese for the last 150 years.
Today, the Piedmontese Breed called “Fassone” (from the French façonwhich means “way”) produces a high level of meat: tender, lean and low in fat but high nutritional quality (unsaturated fatty acids, omega-3 and omega-6) and a very low cholesterol level (just think that does not exceed that found in most fish, 48-60 mg / 100g depending on the cuts).
If a common rule states that the meat is more fat, the more it is tender, this does not apply to the meat Fassone Piemontese: cuts containing less than 3% fat have been proven far more tender of the same from other breeds containing more than 7 % of fat (test Warner-Bratzler).
The Piemontese is the Italian breed for excellence, and is a native breed. This means that all bovine animals are born and raised in Italy.
ARRIVING IN HONG KONG TWICE A MONTH
Fiorentina must be grilled over a wood or charcoal fire, and seasoned with salt. Black pepper and olive oil can be added too. Before cooking it should be at room temperature. The grill must be heated with plenty of coals, preferably oak and the steak should be cooked 4/5 minutes on each side, turn it once with a clamp (don't do that with a fork), and finally it should be cooked standing on the bone for about 3 minutes. Right out of the grill salt and extra virgin olive oil. The steak is invariably served very rare. Fiorentina is generally considered one of the highest quality steaks. It is perfect compbined with grilled vegetables, like vine ripe tomato, zucchini, eggplants and radicchio.
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