Chianina and Barbina Franciacortina, two different Fiorentine steaks

03/06/2021 - Macelleria Mastra Alebardi, in addition to a wide selection of fine international meats, offers some of the best Italian varieties.

Among the latter, today we will talk about two in particular, very different from each other, but despite the discrepancies they stand out for the quality of the animal and the method of breeding.
The first one is the queen of Italian Fiorentine (T-bone steaks) for notoriety, the famous Chianina, an animal born from work, of large size and therefore having a meat that tends to lean, elastic, with white fat distributed towards the external part, considered among the leanest and most digestible meats.

In contrast to the Barbina Franciacortina, a local breed selected by Macelleria Mastra Alebardi (based in the Franciacorta area), where the meat has an evident marbling on the whole surface and well distributed infiltrations, also here the fat tends to be white.

Both are subject to non-intensive farming, due to the characteristics implicit in the two varieties and the production philosophy of Macelleria Mastra Alebardi.
If you want to know the world of quality Italian meat, you just have to try them.

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Chianina and Barbina Franciacortina, two different Fiorentine steaks