產品列表
Fiorentina 牛排 ( T骨排) frozen
這是來自意大利的Maremmana牛，它有著優質的味道，絢麗紅色的肉質和豐富的營養。
所含的脂肪大多是長鏈型，包括大量奧米加3，其已經證實可降低心臟疾病的風險。
在Maremmana牛肉中，最受推崇的首選是T骨排，它被稱為“Bistecca alla Fiorentina”。
它至少被切成一英寸厚，有一條T形的骨，兩邊包含着肉，較大的一側是牛柳(Tenderloin)，而較小的一側是西冷(sirloin)。
逢星期五送貨
Fiorentina di Chianina IGP 1kg
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.
Artisanal Roman Sausage - Frozen 4x100gr
Pure Black Angus Black Onyx Frozen Rib Eye M3+ 1kg
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.
Pure Black Angus Black Frozen M3+ Tomahawk 1,5kg
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.
Pure Black Angus Black Onyx M3+ T-Bone 1kg
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.
Pure Black Angus Black Onyx M3+ Porterhouse 1kg
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.
Mix Beef Broth - 1.6kg - frozen
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
Minced Meat of Chianina IGP Cow Frozen
The Chianine specifically, the mares, live in a semi-wild state, graze all day and in the evening they enter in the stable to be fed with fresh or dried fodder. As far as animals for meat production are concerned, they are weaned at an age of about 4-5 months, when the color of their cloak is completely reddened by red china porcelain crumbs; they stay in the stable for a period of about 18 to 20 months, the time necessary for the complete development of the animal. Feeding animals together with the breed, are the components that make it possible to obtain a high quality final product, with distinct organoleptic and olfactory characteristics.
Succulent, nutritious meat, with a low cholesterol content of about 2%; These characteristics can be recognized by the typical dark red color of the meat and by the characteristic fat intramuscular marbling. These qualities derive from breed, nutrition and rollover (>30 days).
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