You may not believe that a steak can be both luscious and meaty, but wait until you try this cut of Florentine Black Angus.
It comes from Angus cattle, which is renowned for its flavor and intricate marbling. Florentine Steak, or "Bistecca alla Fiorentina," has its origins in Florence, Italy. Nearly every Tuscan home cook is an expert at Bistecca Fiorentina, a traditional Florentine steak recipe that calls for only five ingredients – rosemary, sage, olive oil, black pepper and salt.
The steak is typically from Chianina cattle – an ancient Tuscan breed known for its prized and tasty meat – seasoned with local spices and grilled over red-hot coals. Similar to the T-bone or Porterhouse, what makes our Black Angus version steak so grandiose is its thickness. Cut at 2.5"" thick, this steak is sure to impress anybody. Slow and steady is the way to cook this majestic piece of meat. We suggest that you sear it on both sides to achieve great grill marks. Then, stand it upright on the bone on the grill and let it sit until the meat reaches its desired temperature (traditionally served rare). Bone is a great conductor of heat and cooking the Florentine steak this way will result in mouthwatering flavors.
Black Angus represents our highest-quality breed and grading. We source our Black Angus cattle from the grain-rich areas of the Northern Plains, specifically Nebraska and Colorado – two states known for producing the richest Black Angus cattle available. We carefully choose small family ranchers with a passion for raising high-quality cattle, and our partners fully understand what is required to achieve a memorable eating experience, such as traditional slow-feeding.
Slow-feeding gives these cattle ample time to develop generous amounts of marbling, which elevates the eating experience of Black Angus beef. Over time, the breed marbles naturally and abundantly, for extraordinarily rich layers of complex, buttery beef flavors.
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