Fiorentina Valdostana

Special September breed.

Pronounced flavour, grass fed, Italian

800 / 900g approx.

38,90 €

Out of stock

MAREZZATURA

Rated 2 out of 10

INTENSITY OF TASTE

Rated 4 out of 10

TENERITY

Rated 3 out of 10

DESCRIPTION

The Valdostana breed is the indigenous breed of Valle d'Aosta, the Italian region where almost all of its cattle are bred (85%). There are 3 Valdostana breeds that differ in their morphological characteristics, coat, milk and meat production and temperament. These breeds are: the Valdostana Pezzata Rossa, the Valdostana Pezzata Nera and the Castana.

Lean but with a very intense flavour.

HOW TO COOK

INSTRUCTIONS FOR USE:

Salt on meat first cooking salt on both sides.
Boil a non-stick frying pan (or steak pan for PROs), drizzle with Apulian olive oil and brown the Fiorentina well for about 6 minutes on each side.
Once nicely browned lower the heat slightly and bring to your preferred cooking temperature, if you like your meat rare remove the fillet part and continue cooking the sirloin. If you are a true Mannarini you don't need thermometers but the right touch. Medium 45-50° - Medium 55° - Well cooked 60-65°.
Mannarino's touch: to make the meat TENER is to 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: 5 days
Characteristics: With reference to EC Regulations No. 1829/2003 and No. 1830/2003, we declare that the product is GMO-free.

Ingredients: Adult beef 100%

Place of birth: Italy
Breeding location: Italy

Slaughtered: ITALY 570M

Sectional: ITALY 570M

Allergens in the product: ABSENT

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

AVERAGE VALUES PER 100 g OF PRODUCT:
ENERGY 207 kcal, kj 846
FATS 10 g of which SATURATED FATTY ACIDS 4.3 g
CARBOHYDRATES 0 g of which SUGARS 0 g
PROTEINS 18 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