Chianina Bistecca alla fiorentina

Origin: The bulls come from Tuscany, Italy.

Characteristics: The Chianina is both the tallest and the heaviest breed of cattle.

The coat of the Chianina is white. Calves are usually born with fawn-coloured hair.

The skin, muzzle, switch, hooves and the tips of the horns are black. The meat is renowned for its quality and nutritional values and the famous bistecca alla fiorentina is made with it.

The Chianina originates in the area of the Valdichiana.

Chianina cattle have been raised in the Italian regions of Tuscany, Umbria and Lazio for at least 2200 years.

For the bistecca alla fiorentina, the meat is cut from the whole roast beef. Slices of up to 6 centimetres weighing up to 1300 grams are cut from the fillet, the bone and the roast beef, leaving a T-shaped cut with bone.

A favourite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. "Bistecca" are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish.