Florentine steak

Fiorentina steak in 700g, 1kg or 1.3kg portions. In Italian there is no term to define what Americans call T-Bone and Porterhouse Steak. For us they are both "Florentine steak", that is, that cut of adult bovine meat that comes from the rear muscle, i.e. the loin. But are the T-Bone Florentine steak and the Porterhouse the same?

The answer lies in a small difference: the size of the fillet! The further you go towards the front of the animal, the more the fillet narrows. The Florentine T-Bone is the steak with the smallest fillet and the largest sirloin: the "slimmer" version of its cousin

Porterhouse . The long maturation and marbling make it a perfect steak to be enjoyed in every season of the year. Obviously, the two cuts of beef can be cooked in the same way, but each of the two carnivorous wonders has its own peculiarities.

The cutting is done manually only after receiving an order. For this reason there may be slight weight discrepancies of no more than 100 g.

This cut is made from cattle raised on the farm. agricultural Facchinetti.