FRISON
Origin: ITALY Types of Cut: COSTATA / FIORENTINA Characteristics: ONE OF THE MOST KNOWN BREEDS FOR THE PRODUCTION OF MILK, ITS MEAT VERY LOVELY WITH A BEAUTIFUL PERCENTAGE OF FAT BOTH INTERNAL AND EXTERNAL. VERY DELICATE TO THE TASTE AND LIGHT.
PIEDMONTESE COW
Origin: PIEDMONT Types of Cut: COSTATA / FIORENTINA Characteristics: COW OF ABOUT 10 YEARS OF AGE, ENOUGH LEAN MEAT WITH A LIGHT LAYER OF EXTERNAL FAT. VERY DELICATE TASTE AS RIGHT THAT IT IS THE PIEDMONTESE BREED.
LUXURY BEEF
Origin: ITALY Types of Cut: COSTATA / FIORENTINA Characteristics: NOT FORCE THE GOOD MEAT MUST BE OF PURE BREED, THIS CROSSING OF TWO ITALIAN SELECTIONS HAS EXTREMELY MARBLE MEAT AND AN EXTERNAL FAT NOT TOO EXCESSIVE A UNIQUE AND TASTY TASTE. MAREZZATURA INSIDE.
BRUNA ALPINA
Origin: SWITZERLAND Types of Cut: COSTATA / FIORENTINA Characteristics: MEAT WITH A RIGHT AMOUNT OF YELLOW FAT OUTSIDE, A BEAUTIFUL MARBLE INSIDE. VERY SOFT, RED AND JUICY WITH A LIGHT TASTE.
TERNERA DI MONTAGNA
Origin: SPAIN Types of Cut: RIB Characteristics: LITTLE KNOWN BREED BRED ON THE SPANISH MOUNTAINS WHEN LITTLE DRY IS ENOUGH DELICATE AND PLEASANT. IT HAS A LOW MARBLE BUT, VERY ABUNDANT THE ETERNAL WHITE FAT THAT CHARACTERIZES IT.
RUBIA GALLEGA
Origin: GALICIA Types of Cut: COSTATA / FIORENTINA Characteristics: THIS TYPE OF MEAT COMES WITH AN ABUNDANT QUANTITY OF YELLOW FAT OUTSIDE AND ALMOST ABSENT MARBLE INSIDE. VERY TASTY AND INTENSE TASTE
KANGAROO
Origin: AUSTRALIA Types of Cutting: THREAD Characteristics: VERY RED MEAT WITH A FERROUS TASTE, VAGUALLY REMEMBER THE GAME AND THE LIVER TO TASTE ABSOLUTELY IN THE BLOOD
PRUSSIAN BEEF
Origin: POLAND Types of Cut: RIBAYE Aging: Characteristics: BONE-FREE CUT WITH A LIGHT MARBLE AND A VERY DELICATE TASTE
ARGENTINE BLACK ANGUS
Origin: ARGENTINA Types of Cut: RIBAYE Characteristics: CUT WITHOUT BONE WITH A MEDIUM MARBLE BUT A VERY INTENSE TASTE
AUSTRALIAN BLACK ANGUS
Origin: AUSTRALIA Types of Cutting: ENTRECO’TE Characteristics: THIS MEAT IS PRESENT WITH A RIGHT MARBLE INTERNAL AND ABSENT EXTERNALLY. UNIQUE AND DELICATE TASTE.
