The rib steaks from Macelleria Fratton are obtained from the breeding of a particular breed of cattle: 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. The Garronese has all the characteristics the customer looks for when wanting to buy a good cut of meat, such as tenderness and juiciness. The cereal-based diet, mainly produced in Veneto, gives the meat cuts a sought-after and very distinctive sensory profile. The rib steaks are obtained from the loin, one of the most prized cuts of cattle, namely the muscle mass that covers the animal's back. The first characteristic of the Garronese Veneta meat used to obtain the rib steaks is undoubtedly tenderness. Packaging: vacuum sealed. Meat origin: Veneto.
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The rib steaks from Macelleria Fratton are obtained from the breeding of a particular breed of cattle: 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. The Garronese has all the characteristics the customer looks for when wanting to buy a good cut of meat, such as tenderness and juiciness. The cereal-based diet, mainly produced in Veneto, gives the meat cuts a sought-after and very distinctive sensory profile. The rib steaks are obtained from the loin, one of the most prized cuts of cattle, namely the muscle mass that covers the animal's back. The first characteristic of the Garronese Veneta meat used to obtain the rib steaks is undoubtedly tenderness. Packaging: vacuum sealed. Meat origin: Veneto.
