FIORENTINA ROASTBEEF

Made in România / From the Sibiu farm

* The minimum order for custom packages is 500 lei.

* Add the items to your cart based on the desired kilograms (if you want 5 kg of this item, enter no.5 in the quantity field).

* The total weight of the order is for reference only, and the calculation displayed at the order completion is approximate.

Refrigerated, fresh product, intended for aging.

approx. 20-26 kg / piece

Discount:

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Piece Information

Fiorentina is a special cut of roastbeef, sourced from the loin area, weighing between 20 and 26 kg, which includes part of the Tenderloin and Ribeye, cut thick. It is famous in Italian cuisine, ideal for grilling or roasting dishes.

Additional Information

Weight: approx. 20-26 kg/ piece
Delivery condition: refrigerated
Beef condition: fresh product, not dry-aged (intended for aging)
Shelf life: see label on packaging
Transport temperature: maintained between -2°C and +3°C for up to 36 hours
Refrigerated storage temperature: 2-4°C

Cooking Recommendations

Bistecca fiorentina, also known as a sliced cut, is essentially a thicker cut of T-bone steak, approximately 5cm thick.

Recommendations

SALAD WITH ANGUS TENDERLOIN

Se preîncălzește cuptorul și apoi se pun bucățelele de pâine la prăjit pentru

ANGUS TENDERLOIN IN SESAME CRUST

The four pieces of beef tenderloin are marinated in the soy sauce.

ANGUS BONE IN RIB EYE <br>WITH WILD RICE & BACON

ANGUS BONE IN RIB EYE
WITH WILD RICE & BACON

Wash the wild rice well, drain, and when the water boils, put it in water, along with the salt and saffron. Let them boil

You can also find this item

RIBEYE PACK

3 kg – 3 kg T-bone (4 pieces)

STEAK MIX

3 kg – 3 kg Bone-in-Rib-Eye (4 buc.)

PREMIUM PACK

5kg – 1.9kg T-Bone, 1.5kg Bone-in ribeye, 0.6kg Tenderloin and 1kg Rump

Weekend Pack

Provenance and traceability - from the farm in Sibiu

From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.

The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.

The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.

Find out more about Premium Angus production farm – Karpaten Meat Group.