Fiorentina Fassona Piemontese

Lean and tender.

800/900 g.

38,90 €

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MAREZZATURA

★★★★★★★★★★ 2/10

INTENSITY OF TASTE

★★★★★★★★★★ 3/10

TENERITY

★★★★★★★★★★ 3/10

DESCRIPTION

800/900 g.

Minimum weight: 800 g.

The Mannarini, our experienced butchers, personally visit the farms to select the animals. This is not just a job, but a real mission: they carefully consider the animals' diet and lifestyle, making sure they choose only the best. Their expert eye does not stop there: during the cutting of the meat, they carry out further rigorous checks. If a piece does not meet the high quality standards, it is immediately discarded. Every step, from the selection of the animals to the processing of the meat, is carried out with the utmost care to ensure excellence in every bite.

The Piemontese breed is one of the most renowned Italian cattle breeds and the Fassona, one of its varieties, is a striking exception to the rule. Contrary to common belief, its tenderness is not derived from fat, but from the particular conformation of the muscle tissue. Whether eaten raw or cooked quickly at high temperatures, Fassona meat offers an explosion of flavour that satisfies even the most demanding palates.

For shipping information see this page.

HOW TO COOK

Instructions for use:

Salt on meat first cooking salt on both sides.
Boil a non-stick frying pan or grill pan for PRO, drizzle with Apulian olive oil and brown the rib for about 6 minutes per side.
Once well browned turn down the heat and bring to the preferred cooking temperature, if you are a true mannarini you do not need thermometers but the right touch. Medium 45-50°- Medium 55° Well cooked 60-65°.
Mannarino's touch, to make the meat TENER is mandatory Let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with salt before biting into it.

For more information see this page and follow our tips and recipes on Mannarino's social channels!

ADDITIONAL INFORMATION

Fresh product

Shelf life: 7 days
Ingredients: adult beef 100% (Fiorentina)

Place of birth: Italy
Breeding location: Italy
Place of slaughter: Italy
Place of sectioning: Italy

Allergens in the product: ABSENT
Allergens in the production site: EGGS, MILK, GLUTEN (flour zero zero), NUTS [NUTS (Juglans regia), PISTANUTS (Pistacia vera)].

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 232 kcal, 962 kj
FATS 13 g of which SATURATED FATTY ACIDS 5.8 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 19 g
SALT 0 g

Vacuum-packed
Do not puncture the packaging
Store between 0 °C and + 4 °C
Consume after cooking

DELIVERY

All products are delivered vacuum-packed: fillet, sirloin, arrosticini, rib-eye steaks, T-bone steaks, knife-point sausage, trotter, chicken, diaphragm and lamb can be stored in the refrigerator for 3 to 4 days.

Products delivered in trays such as tartare and mince can be stored in the fridge for 1/2 days, while bombette, croquettes and all side dishes can be stored for 2 days.

All products can be frozen with the exception of: arrosticini, lamb chops, polpette della nonna, guancetta, vitello tonnato and cannoli siciliani.

The Mannarino undertakes to deliver the products without interrupting the cold chain,
keeping the meat fresh thanks to the new SkinPack packaging.

We use the 90% less plastic