Bistecca

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The steak is cut from the loin, just below the rib cage and above the rump. The higher cuts, nearer to the rib cage also contain the fillet, whereas the lower cuts do not. The Bistecca alla Fiorentina refers to both cuts, which are known as bistecca nel filetto and bistecca nella costola respectively.

Bistecca alla Fiorentina should be aged between 15 and 21 days.

R200.00

The steak is cut from the loin, just below the rib cage and above the rump. The higher cuts, nearer to the rib cage also contain the fillet, whereas the lower cuts do not. The Bistecca alla Fiorentina refers to both cuts, which are known as bistecca nel filetto and bistecca nella costola respectively.

For a good Bistecca alla Fiorentina that should be between 15 and 21 days (compared to the 48 hours allowed for much of our supermarket meat).

Steaks in terms of fingers, and a good steak should be between 3 and 4 fingers high.

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Bistecca

Bistecca

The steak is cut from the loin, just below the rib cage and above the rump. The higher cuts, nearer to the rib cage also contain the fillet, whereas the lower cuts do not. The Bistecca alla Fiorentina refers to both cuts, which are known as bistecca nel filetto and bistecca nella costola respectively.

Bistecca alla Fiorentina should be aged between 15 and 21 days.

Write a review

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