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The house speciality

Chianina PGI

Italy · young female beef, 18/24 months · steak, minimum cut 1.2 kg · marbling 2/5

Intense, firm-flavoured meat, delicate and fragrant on the palate. Notes of hay and cereals. Very sweet fat. Medium tender to the cut. Our Chianina vertical speciality.

Our Chianina rib steak, explained →
Dry-aging
30 days€ 6.40/hg
60 days€ 6.90/hg
90 days€ 7.40/hg
120 daysAsk our staff if available€ 7.90/hg

The world of steak

What is dry-aging?
It is a maturing process that makes the meat more tender, more flavourful and, above all, more digestible. The steak cut gains softness and develops unique flavours. Starting from a top-quality product, the result is truly exceptional beef.
What is marbling?
It is a property of the meat that describes how the fat is distributed inside the muscle tissue. Depending on how much fat runs through the fibres and in what shape, the meat can show veins that look like marble (hence the term marbled beef). During cooking the finely distributed fat melts, giving the meat flavour, fragrance and tenderness. We rate this level on a scale from 1 to 5.
How is it cooked?
To let you enjoy our selected beef at its best we don’t ask how you’d like it cooked: we decide the cooking ourselves, based on the characteristics of the animal.