It is raised in the green pastures of Ireland. a young cow, 15 to 24 months old, who never gave birth. Particular for the tenderness of its meat which, however, have already assimilated the typical taste of black angus. Excellent quality/ price ratio.
It is the beef meat par excellence. It almost always lives on pastures and is one of the few with the ability to turn herbs into proteins. With a strong flavor, certainly the most historic grilled meat.
Finnish cow about 5 years old, very similar to Kobe. It grows in the pastures of Finland feeding mainly on grass and corn. The Saiko line has a marbling at the level of Kobe. Tender meat.
It is a Spanish scottona of about 40 months, bred all year round in pastures with special romatic herbs, with a density of one bovine per hectare. Herbs give the meat unique flavors. It has a very high marbling with fragrant fats.
It is bred in the large pastures of Galicia and North Portugal, in small structures that rarely exceed the 5 heads of cattle. Rubia Gallega is fed only with grass and small amounts of corn and barley. Its average life is about 10 years,
a life time that allows it to mature yellow fats with a unique flavor. It is considered the best meat in the world by a lot of people.
A cow similar to the Rubia Galelga, but younger, which grows free in the pastures of the Pyrenees. Its meats is naturally soft, with a reddish color with yellowish fat, and thanks to its ripening it becomes even softer. The flavor is intense but delicate, reminiscent of seafood.
Finnish Scottona heifer with chocolate, a cattle whose diet includes cocoa beans endowing its meat with a chocolate aftertaste. A choice that has as foundations scientific effectiveness thanks to the cocoa beans, the animal uses the sugars for its metabolism, maintaining the level of intramuscular fat. A choice that has as foundations scientific effectiveness thanks to the cocoa beans, the animal uses the sugars for its metabolism, maintaining the level of intramuscular fat.
Breed native to Switzerland and currently bred worldwide. It lives in large pastures and is strictly prohibited the administration of food additives to encourage growth. It feeds exclusively on grass and hay, producing a healthy, high-quality, tender meat with a unique taste.
It is not a real breed but a selection of the best beef produced in Poland. All the livestock live free range, developing a very high marbling that gives the meat an exceptional taste.
We have selected the best cattle on the market, preferring those raised on pasture. They all have a very low fat percentage (less than 0.5%), and are practically cholesterol-free. We left neat hang from 30 to 60 days in our laboratories to make them more tender and tasty
200 gr. circa
200 gr. approx.
Served with vincotto, seasoned sheep grain, arugula and toasted almond slices
Sheep meat, savory, fennel, thyme, marjoram, bay leaf, rosemary, celery, carrots, onion, tomato, sea salt, olive oil
min 400 gr
served with side dishes
It is raised in the green pastures of Ireland. a young cow, 15 to 24 months old, who never gave birth. Particular for the tenderness of its meat which, however, have already assimilated the typical taste of black angus.
Excellent quality/ price ratio.
from 700 gr to 1200 gr