In the heart of Florence, our restaurant not only celebrates Tuscan culinary tradition but also the exquisite ingredients that define it.
Today, we delve into the rich history of Chianina beef, an Italian treasure with over 22 centuries of heritage.
Chianina’s Origins and Historical Significance
Named after its birthplace, the Val di Chiana region, Chianina cattle are believed to descend from the Bos Primigenius, the ancient aurochs depicted in prehistoric cave paintings, still exhibiting traces of its ancestral “hump.”
The Etruscans and Romans held these white-coated cattle in high esteem, employing them in triumphal processions and religious sacrifices. Their significance is immortalized in texts such as the Georgics and depicted in Roman bronzes and bas-reliefs, including the iconic Arch of Titus in the Roman Forum.
Distinguishing Chianina Beef: Appearance and Flavor
Chianina beef can be recognized by its vibrant red color and white fat with minimal marbling. When in doubt, it’s advisable to ask the restaurateur to show the consortium’s certification. All Chianina beef arrives from the supplier with its own certificate for complete traceability.
Unfortunately, there is a lot of fraud in the city, with beef sold as Chianina at discounted prices when it is not. You can also help yourself by taste: Chianina has an intense, iron-like but balanced flavor.
Price and Availability
The price of Chianina beef varies depending on the cut and the location. In general, at our restaurant, Braciere Malatesta, the cost is €83/kg for the shoulder and €90/kg for the loin. In Florence, certified Chianina can be found at restaurants for €80-€120/kg, while butchers offer it at around €50/kg.
Chianina Breed Characteristics: A Gentle Giant
Recognizable by its porcelain-white coat, the Chianina boasts a light and elegant head with short horns, an elongated cylindrical body with a broad back and loins, and legs longer than those of other breeds. This true giant holds the title of the largest cattle breed in the world, with bulls weighing up to 1,750 kg and adult cows typically exceeding 1,000 kg!
Beyond its impressive size, the Chianina breed boasts other valuable characteristics:
- Rapid growth
- Adaptability to different environments
- Ease of calving
Diet and Meat Quality
Chianina cattle typically graze on pastures in the spring, summer, and fall, and are fed hay during the winter. What truly sets Chianina beef apart is its leanness and exceptional flavor.
Once primarily used for fieldwork, Chianina is now considered one of the world’s best breeds for producing high-quality beef. Savoring a Chianina Fiorentina steak means tasting the history and tradition of our land.
The Secret to Chianina Beef’s Flavor: Fat Distribution
The secret to Chianina’s goodness lies in its fat. The substantial difference from other meats lies in the presence and distribution of lipids.
Chianina beef is lean, with intramuscular fat infiltrations that enhance its flavor, especially in the more robust specimens. The color is bright red, and the texture, firm and compact, makes the meat flavorful and elastic. To obtain a tender cut, the aging period (refrigerator aging) should be around 15 days.
Cooking Chianina Beef: The Fiorentina Steak
Connoisseurs already know: each cut and type of meat has its ideal cooking and preparation method.
To fully enjoy Chianina beef, the choice falls on the loin cut of “vitellone” (a young uncastrated bull between 12 and 18 months old), or “scottona” (a young female never pregnant, between 15 and 16 months old) for the famous Fiorentina steak, to be savored strictly with the bone.
The thickness also matters: 5-6 cm, and aligned with the bone, to allow the steak to stand upright even during cooking.
In contrast to the Fiorentina, we present the noblest cut of Fassona Piemontese: the “Madama la Piemontese.” This steak, also sourced from “scottona,” is served with the bone but is distinguished by its thinner thickness of about 2-3 cm.
Chianina vs. Scottona vs. Angus: Key Differences
- Chianina vs. Scottona: Chianina is a breed, while Scottona refers to a female cow intended for slaughter between 12 and 36 months of age and one that has never given birth.
- Chianina vs. Angus: Everything! They are two different breeds, both aesthetically (height, color, and coat) and for the characteristics of the meat listed above.
