Chianina PORTERHOUSE (T-bone)

The Porterhouse or T-Bone is the most sought-after cut of Chianina beef. It features a larger striploin section and a smaller tenderloin (filet mignon) section.

Or perhaps you would like to try a genuine Bistecca alla Fiorentina, the ultimate Chianina recipe?

Sounds difficult? Judge for yourself...

Recipe: Bistecca alla Fiorentina

The Chianina steak is lightly rubbed with olive oil and quickly seared on both sides over high heat. The meat is not served medium-rare, but truly rare and juicy. It is then seasoned with coarse sea salt, freshly ground black pepper and finished with another drizzle of olive oil.

A true Tuscan would serve it with nothing more than a few slices of lemon and a leaf of lettuce.

This centuries-old, wonderfully simple recipe is a beautiful tribute to the pure and authentic flavour of Chianina beef.