The Fiorentina


The Fiorentina steak comes from the Chianina breed, and specifically from the loin (the part close to the lumbar vertebrae). It has a T-shaped bone in the middle of the cut, with the fillet on one side and the sirloin on the other.

Culinary expert, Pellegrino Artusi defined the cut of the steak in his handbook, The Science in the Kitchen and the Art of Eating Well. He translated it from the English term, ‘beef steak’ to Fiorentina steak, and notes that it is nothing more than a chop with its bone, as large as a finger, or finger and a half, taken from the calf of veal.