Porterhouse
Metodi di pagamento
Description
Fiorentina Portherhouse in 700g, 1kg or 1.3kg portions. We call it Florentine, our overseas cousins call it Porterhouse Steak. For us, the "Florentine rib" remains, that is, that consistent cut of adult bovine meat that comes from the loin, the rear muscle of the animal. But, then, are the Porterhouse steak and the T-Bone Florentine steak the same thing?
The answer is "no" and lies in two small differences: the size of the fillets and the part of the loin used. Porterhouse and T-Bone contain different parts of the loin. In particular, the Porterhouse is a sirloin that has reached the cutting point in which the quantity of fillet is maximum because it is taken from one end and is therefore larger and more tender. Vice versa the Florentine
T-Bone comes from the center of the cut. The long maturation and marbling make it a perfect steak to be enjoyed in every season of the year, on the barbecue or on the grill.
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.
