The Rib Steaks from Macelleria Fratton are obtained from the breeding of a particular breed of cattle: the Garronese Veneta or Blonde d'Aquitaine. This cattle is raised within the borders of the Veneto region for more than 10/12 months, following a production specification. This particular meat is part of the regional brand Qualità Verificata (QV) which originated from the idea of a group of butchers seeking a high-quality product, taking into account the tradition of typically Venetian breeding. The Garronese possesses all the characteristics that customers look for when wanting to purchase a good cut of meat, such as tenderness and juiciness. The diet based on cereals, mainly produced in Veneto, gives the cuts of meat a sought-after and distinctive sensory profile. Another characteristic feature of Garronese Veneta, in addition to the choice of the particular breed of cattle, is also the feeding of the animals and the attention to their well-being. The breeding is carefully managed to ensure the animal's welfare, also through the CReNBA certification (a breeding evaluation system developed by IZS of Lombardy and Emilia Romagna, home to the National Reference Center for Animal Welfare). The feeding provides the right mix of nutrients functional to the healthy growth of the animals. The slaughter of the meat cuts takes place in facilities authorized by the Ministry of Health and bearing a CEE identification, guaranteeing compliance with hygiene standards. In short, a raw material that is healthy, safe, good, and of high quality! The cuts are then entrusted only to industry professionals, as in this case Macelleria Fratton, because the final cutting technique is what makes the difference, that step that allows for obtaining an end product of the highest quality. The Rib Steaks are obtained from the loin, one of the most prized cuts of beef, that is the muscle mass that covers the back of the animal. Slicing the loin from one side rather than the other allows for different cuts of meat to be obtained. Starting from the front, from the fifth to the thirteenth rib or vertebra of the loin, the boneless steaks, that is the Ribs, are obtained. The bone of the rib allows one to recognize the cut at first glance, as it is decidedly larger, given the larger size of the animal's front ribs (the cousin Fiorentina, obtained from the same anatomical area of the animal, instead has a well-recognizable T-shaped bone). The first characteristic of the Garronese Veneta meat used to make the Ribs is undoubtedly the tenderness achieved through three important factors: the very fine muscle texture, the low amount of fat, and the low presence of collagen. The aging time is a natural process, exceeding 30 days for the hindquarters, that is the interval of time necessary for the complete relaxation of the muscle fibers, a factor that promotes the tenderness of the product and significantly enhances the development of flavors and aromas during cooking. The meat, used by Macelleria Fratton, is delicate, light, and harmonious, making it perfect for impressing in the kitchen. A real gem for meat lovers! Packaging: vacuum sealed. Origin of meat: Veneto.
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The Rib Steaks from Macelleria Fratton are obtained from the breeding of a particular breed of cattle: the Garronese Veneta or Blonde d'Aquitaine. This cattle is raised within the borders of the Veneto region for more than 10/12 months, following a production specification. This particular meat is part of the regional brand Qualità Verificata (QV) which originated from the idea of a group of butchers seeking a high-quality product, taking into account the tradition of typically Venetian breeding. The Garronese possesses all the characteristics that customers look for when wanting to purchase a good cut of meat, such as tenderness and juiciness. The diet based on cereals, mainly produced in Veneto, gives the cuts of meat a sought-after and distinctive sensory profile. Another characteristic feature of Garronese Veneta, in addition to the choice of the particular breed of cattle, is also the feeding of the animals and the attention to their well-being. The breeding is carefully managed to ensure the animal's welfare, also through the CReNBA certification (a breeding evaluation system developed by IZS of Lombardy and Emilia Romagna, home to the National Reference Center for Animal Welfare). The feeding provides the right mix of nutrients functional to the healthy growth of the animals. The slaughter of the meat cuts takes place in facilities authorized by the Ministry of Health and bearing a CEE identification, guaranteeing compliance with hygiene standards. In short, a raw material that is healthy, safe, good, and of high quality! The cuts are then entrusted only to industry professionals, as in this case Macelleria Fratton, because the final cutting technique is what makes the difference, that step that allows for obtaining an end product of the highest quality. The Rib Steaks are obtained from the loin, one of the most prized cuts of beef, that is the muscle mass that covers the back of the animal. Slicing the loin from one side rather than the other allows for different cuts of meat to be obtained. Starting from the front, from the fifth to the thirteenth rib or vertebra of the loin, the boneless steaks, that is the Ribs, are obtained. The bone of the rib allows one to recognize the cut at first glance, as it is decidedly larger, given the larger size of the animal's front ribs (the cousin Fiorentina, obtained from the same anatomical area of the animal, instead has a well-recognizable T-shaped bone). The first characteristic of the Garronese Veneta meat used to make the Ribs is undoubtedly the tenderness achieved through three important factors: the very fine muscle texture, the low amount of fat, and the low presence of collagen. The aging time is a natural process, exceeding 30 days for the hindquarters, that is the interval of time necessary for the complete relaxation of the muscle fibers, a factor that promotes the tenderness of the product and significantly enhances the development of flavors and aromas during cooking. The meat, used by Macelleria Fratton, is delicate, light, and harmonious, making it perfect for impressing in the kitchen. A real gem for meat lovers! Packaging: vacuum sealed. Origin of meat: Veneto.
