Type of Florentine Steak you can only get in Tuscany
 

Saw Passport to Europe and they went to Cave di Maiano near Fiesole. Had the Florentine Steak, which came in small morceaus (didn't have to cut it much).

The Italian guy said it's a kind of meat which is only bred locally, between veal and fully grown cow.

Is this commonly served in the region?

Not a big steak eater and I've been told that it would clog your system and it's really for heavy beef eaters. But the way they presented it looked manageable.

Hi SC,

Steak Florentine comes from cows native to the region that are allowed to grow up longer than would be useful for beef.

I have not seen it served as small morsels. It's usually priced by the kilogram.

If you are not much of a meat eater, I'd save the experience for a visit to Chicago or Kansas City.

((I))

Mt husband and I had that in San G. The portions are huge and even though I asked for it to me cooked medium, it was extremely rare.

Chianina cows, all-white fully-grown kinds, are the best for Florentine steaks.

However, I was told that due to mad cow disease, ther is a ban on using fully grown Chianina cows and only cows that are under 12 month old are allowed to be used for steaks and the bones have to be excluded.

We ordered the Steak Florentine in Montepulciano. The steak was for 2, and we paid by the kilo. Well, ours was about 3 pounds and cooked raw. We had to send it back and got reprimanded by the owner -- "this was how we do it in Tuscany." :-)

We got it back medium rare to rare, but wouldn't do it again. ((b))

We like ours "blue" so we love the florentine steaks from Chianini cattle.. I've never even heard of bite sized pieces!