Tuscan steak cut in the rib
This Tuscan rib cut steak from adult Tuscan beef is perfect for lovers of Tuscan meat, bovine born, raised and slaughtered in Tuscany, perfect for a fine grilled meat.
The Tuscan steak has a minimum maturation of 30 days, and this degree of maturation gives a tenderness to the ideal meat, which with the typical marbling of the Tuscan veal will make it melt in the mouth.
You can buy the best Tuscan steak in ours butcher on line, the temperature-controlled transport will guarantee the cold chain, on Monday and Tuesday all orders will be shipped to guarantee delivery in 24/72 hours, on the islands 96 hours.
Add this fine Tuscan cut of meat to your shopping cart, we'll take care of the rest, the Tuscan steak at home.
✅Delivery with certified refrigerated vehicle + 2 / + 4 degrees
✅ 100% high quality Tuscan product
✅Guaranteed refund for any defect
✅Payment by credit card, Paypal or bank transfer, Amazon Pay,
Shipping Costs Refrigerated Van
Fresh meat at home can be shipped only and exclusively with refrigerated vehicles at a controlled temperature 2+ / 4+. Delivery times vary depending on the destination area from 24 to 72 hours from the time of collection at the warehouse which will be on Monday or Tuesday.
Costs vary by amount often:
15 € for orders under 50 €
€ 12 for orders between € 50 and € 120
Free for orders over 120 €
Perfect Cooking Tips
The rules are simple, but they will make a difference, always buy the Tuscan steak from those who specify the origin of the meat, it is known the quality of Tuscan meat is famous all over the world, and therefore it is also the most imitated, and therefore they will split Florentine steaks, and then slaughtered meat will arrive in Italy, but from France, Ireland, and so on and so forth.
Then always ask for the maturation days, minimum 30 days, otherwise you will have purchased Tuscan meat, but as I see around, many guarantee the minimum 15 days of maturation to be questionable, to have more inviting prices, but this aspect of the maturation of Tuscan meat it is essential if you are looking for tender meat.
The steak should be removed from the fridge 4 or 5 hours before and kept at room temperature, this step will raise the temperature of the steak, and the thermal shock with the hot grill will be less, and will affect the quality of the cooking.
Before placing it on the grill, dab the Tuscan steak with absorbent paper, removing the layer of humidity that will have formed externally.
Fiorentina should be almost crunchy when cut and this good practice will help you find the right crunchiness.
Then massage the steak with extra virgin olive oil, this makes the outside of the steak crispier (the oil is an excellent conductor of heat) and you will be sure that there will be no meat residues that will remain attached to the grill. The oil layer must be minimal, practically invisible to the naked eye.
And the salt? Before or after cooking? here there are two schools of thought, but neither of them will ruin the Florentine steak, however we recommend after cooking during the resting phase of the steak.
The cooking times of the Florentine steak vary according to the weight of the steak for a medium-cooked 1.5 kg steak, cooking is 8 minutes per side and 4 minutes in a vertical position.
If you got hungry, buy it now Tuscan steak in our online butcher, and enjoy your meal.