Elenco prodotti

La bistecca maremmana si presenta di colore rosso carico, brillante, non scuro, con contenuto di grasso inferiore all’1,5% e molto saporita grazie alla tipica "marezzatura", sottili venature di grasso all'interno dei muscoli, che danno sapidità e tenerezza.

Ha un'ottima capacità di ritenzione idrica, con conseguente scarsa perdita di acqua durante la cottura. Ricca in acidi grassi insaturi e soprattutto polinsaturi - anche della serie ω-3 - e povera di acidi grassi saturi e colesterolo, può risultare addirittura qualitativamente migliore della carne di Chianina, fino ad oggi considerata la migliore in senso assoluto sotto l’aspetto dietetico-nutrizionale. La carne viene consegnata già frollata: tale processo permette la trasformazione del muscolo in "carne". La maturazione biochimica che i quarti interi subiscono nelle celle frigorifere dell'Opificio a circa +2°C per un periodo dai 14 ai 21 giorni, permettono di apprezzare a pieno l'elevato pregio gustativo delle carni.

CONSEGNATA TUTTI I VENERDI

The Chianina Fiorentina (porterhouse cut) steak is intended for gourmets. It is an excellent surprising product with unrivaled taste and texture as far as beef is concerned. The offered Chianina matured to perfection. The attention to detail, together with the breeding quality, result in a product whose flavour is renowned worldwide.

Amazing Lamb from that part of the Apulia Region in South Italy called Murge. Murge among many other culinary treasures has a tradition for farming top quality Lambs. Here we offer one of the noblest cut of the lamb, the shank.

Perfect for roast cooked in the oven.

The Rib Eye steak is a crowd favorite for the grill. Also known as Entrecote, it's cut from the rib part of the steer. Our Wagyu Ribeye steaks have all that rich beefy flavor, but thanks to that incredible Wagyu genetics, it's also amazingly tender. Deliciously marbled, with a large chunk of fat in the middle that melts into the steak when grilled.  Wagyu Ribeye steaks rank a bit below in tenderness than loin steaks, but have more flavor thanks to the higher fat content. Our Wagyu ribeye steaks for sale are always pasture-raised, free of hormones and antibiotics.

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

Also known simply as The Strip, Kansas City Strip or Top Loin, the NY Strip Steak is one the most popular of all steak cuts. Our Wagyu New York Strip (or Wagyu Strip Loin) has a ton of that gorgeous fat marble throughout, giving it a blast of beefy flavor, without being as bold as the Wagyu Rib Eye. Though traditionally with a bit more chew than a Tenderloin, a Wagyu Strip Loin will be many times tenderer than the best cut of Prime or Choice Filet Mignon. Smooth with even marbling, without a lot of big pieces of fat, Steak and Game's Wagyu New York Strip is always from pasture-raised, hormone and antibiotic free Wagyu cattle.

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee? Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee? Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

Almost a two-for-one deal, our Wagyu Porterhouse combines the best cuts of meat in one place– Wagyu Tenderloin and Wagyu Strip. A Wagyu Porterhouse will have all that smooth, buttery texture of the Tenderloin, with the nice beefy flavor of the Wagyu Strip Loin. If you’re looking to add some stunning impact to your meal, try our hefty Wagyu T-Bone Steak – essentially a Wagyu Porterhouse with the bone left in, and a bit less Wagyu Tenderloin. The additional fat marbling of a great Wagyu Porterhouse and T-Bone steak guarantees you’ll always get texture that is many times tenderer than regular beef, a lot more of that great beef flavor. The Steaks And Game guarantee Our Wagyu beef porterhouse and T-bone steaks are always pasture-raised, and free of hormones and antibiotics.

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.

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Black Angus Tomahawk Steak is known for the mother of all steaks, absolutely juicy and succulent.  Having a BBQ?  Why not impress your mates with a Angus tomahawks for the hungry lads!

Tomahawk steak is a cut of beef ribeye that has extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.  

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English

Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

This cut has something for every steak lover and at two-pounds is large enough to feed two ravenous souls. Our porterhouse is already near perfect with rich, fine marbling and hearty flavor, but we’ve advanced one of our most beloved steaks to delicious new heights with the addition of dry-aging.

Bollito Misto "mixed boil" or "mixed boiled meat" is a classic Northern Italian Stew, consisting of various tougher cuts.

Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney.

The resulting broth is skimmed, strained, and can be used also as a base for soups, risottos.

With chuck and brisket

Le Chianine nello specifico, le fattrici, vivono in uno stato di semibrado, pascolano tutto il giorno e alla sera rientrano in stalla per essere alimentate con foraggi freschi o secchi. Per quanto riguarda gli animali destinati alla produzione di carne, vengono svezzati ad un età di circa 4-5 mesi, quando il colore del loro mantello è virato completamente da rosso fromentino a bianco porcellana; rimangono in stalla per un periodo di circa 18-20 mesi, tempo necessario per il completo sviluppo dell’animale. L’alimentazione degli animali insieme alla razza, sono le componenti che permettono di ottenere un prodotto finale di alta qualità, con spiccate caratteristiche organolettiche e olfattive.

Carne succulenta, nutritiva, con un bassisimo contenuto di colesterolo circa il 2 %; queste caratteristiche si possono riconoscere dal tipico colore rosso scuro della carne e dal caratteristico grasso di marezzatura intramuscolare. Queste qualità derivano dalla razza, dall'alimentazione e dalla frollatura (>30 giorni).