Type of Florentine Steak you can only get in Tuscany
#1
Original Poster
Join Date: Apr 2006
Posts: 1,844
Likes: 0
Received 0 Likes
on
0 Posts
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.
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.
#2
Join Date: Jan 2003
Posts: 74,699
Likes: 0
Received 0 Likes
on
0 Posts
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.
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.
#4
Join Date: Jul 2005
Posts: 1,087
Likes: 0
Received 0 Likes
on
0 Posts
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.
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.
#5
Join Date: Jan 2003
Posts: 11,244
Likes: 0
Received 0 Likes
on
0 Posts
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.
We got it back medium rare to rare, but wouldn't do it again.