Chianina IGP Florentine steak, from 1 to 2 kg

Why IGP Chianina is different from any Fiorentina steak

The name "Fiorentina" refers to the cut, not the breed: Fiorentina steaks from cattle of all origins are available for sale. Chianina is something else. It is a white breed originally from Val di Chiana, one of the oldest and largest in the world, with lean meat, a firm texture and a rich flavor that stands up to high-heat grilling without losing its juiciness.

The Vitellone Bianco dell'Appennino Centrale IGP certification guarantees three verifiable things: purebred Chianina, registered in the Herd Book; slaughter age between 12 and 24 months; and rearing and slaughter within the area specified by the regulations, along the central Apennines. Each steak is traceable from the batch to the shipping document.

The T-bone combines two muscles with different textures on the same bone: the tender, delicate tenderloin and the more flavorful, substantial strip steak. The 3-5 cm thickness is not just for looks: below 3 cm, it's difficult to get a well-formed crust and a rare center over direct heat from the coals.

Technical specifications and price per kg

The weight of each steak is approximate: since it is a bone-in cut, it may vary slightly from the selected size.

How to cook Bistecca Fiorentina over coals

The Tuscan method involves no marinades or sauces: only the meat matters.

• Take the steak out of the refrigerator 30-60 minutes beforehand so it reaches room temperature before grilling and cooks evenly.
• Use charcoal or wood, not gas. The coals are ready when you can't hold your hand 10 cm from the grill for more than 2 seconds.
• Cook for 3-5 minutes per side without moving it, turning it with tongs, never a fork.
• For the last 2-3 minutes, stand it on the bone: the heat travels through the bone and finishes cooking the meat near the tenderloin.
• Target temperature at the center: 50-55 °C, or rare.
• Let it rest for 5 minutes before slicing, and season with coarse salt only at the end of cooking.

How many people? A 1 kg steak is a generous portion for 2 people; from 1.4 kg up, it serves 2-3. For 4 people, it’s better to get two 1-1.2 kg steaks rather than one 2 kg steak: they cook better and reach the table hotter.

Pairings

• For the charcuterie board before grilling: Finocchiona IGP and Pecorino Toscano DOP.
• Traditional sides: beans cooked in tomato sauce, arugula salad, and a drizzle of raw Tuscan extra virgin olive oil over the sliced meat.
• Wines: a full-bodied Tuscan red, such as Brunello di Montalcino, Chianti Classico Riserva, or Morellino di Scansano.

Frequently asked questions about Chianina IGP Bistecca Fiorentina

What is the difference between Chianina Bistecca Fiorentina and Bistecca Fiorentina from adult cattle?

The cut is the same; the breed is different. Chianina IGP is certified by breed, age, and rearing area, and its meat is leaner and firmer. Bistecca Fiorentina from adult cattle is a more affordable choice, without breed certification.

What does Vitellone Bianco dell'Appennino Centrale IGP mean?

It is the European IGP (Protected Geographical Indication) that certifies meat from three white cattle breeds, Chianina, Marchigiana, and Romagnola, raised as pure breeds along the central Apennines and slaughtered between 12 and 24 months of age. Bistecca Fiorentina is made from Chianina beef.

What changes with 60-day aging?

Compared with the minimum 30-day aging period for the 1 to 1.4 kg cuts, longer aging makes the meat more tender and concentrates the flavor, creating more intense notes. It’s the choice for those who already know Bistecca Fiorentina and want a bolder experience.

How much Bistecca Fiorentina should you allow per person?

Allow about 500 g per person, including the bone: 1 kg for 2 people, 1.4 kg for 2-3 people.

Does it have to be cooked rare?

Recommended cooking temperature: 50-55 °C at the center. Beyond medium, the meat loses its juiciness and the sirloin becomes dry.