THE BEST MEAT SELECTION
Bavarian Scottona
The Bavarian is nothing more than a typical breed of bovine, in fact, of Bavaria. The name Scottona does not identify a breed, but rather a particular moment in the life of the female animal: before the age of 18 months, when the animal has never given birth.
This period of the female's life is characterized by a hormonal secretion, her heat, so to speak, which transforms her flesh, giving it softness and flavor. At this moment, the fabrics have a fair amount of fat, which is distributed through small infiltrations called, in jargon, marbling. In fact, when the Fiorentina di Scottona is placed on the grill, the marbling melts, giving greater softness and flavor to the cut of meat. Lives outdoors, on green meadows; then, a few months before slaughter, it is transferred to the barn, where the refinement of the muscular tissues is completed, the meat becomes softer and less fibrous.
Vaca Vieja Sirloin
It is a dark red meat coming from old animals with great infiltration of fat and characteristics veins, already matured. The Basque Country area is characterized by a strong culture and gastronomic identity, with a cuisine famous for the richness, variety and quality of its raw materials. The JdC meat selector comes from the Basque Country and selects the meat according to the culture and traditions of the place ensuring the best selection of old cattle from Poland, Germany or the Basque Country. Vaca Vieja JdC meat has the following characteristics: dark red colour, long maturation in bone, marbling consisting of characteristic yellowish fat due to the age of the animal, tenderness and succulence due to maturation and feeding specificity of the milk produced during its lifetime.
Black Angus USA
Animals born, raised and slaughtered in the United States. The meat of this breed of cattle is characterized by being very tender and with a particularly elegant taste, strong and persistent, due to the type of feeding and breeding. The Black Angus breed is bred in a natural way, totally based on maize that allows a constant growth of the animal until its full development, which corresponds to the weight of approximately 380/400 kg. Our Black Angus comes from Ceekstone Farm farms and we have the exclusive Prime selection.
Cuberoll of Sorana Austriaca
Animals born, raised and slaughtered in Austria. Sirloin cut, also called rib eye. Typical of this cut is the nucleus of fat mass (hence the term eye, in the English name). The cut generally comes from the sixth to the twelfth rib, taking instead the name of ``first rib eye steak`` in English if it comes from the first rib of the animal.
Wagyu sirloin
Animals born, raised and slaughtered in Japan. In Japan there are different types of black breeds (blackcattle), formerly intended for work in fields or paddy fields, with specific genetic characteristics that occur especially on meat: the predisposition to accumulate monounsaturated fats between the muscle bands, which in Japanese is called ``sashi`` or perfect marbling. This particular genetic predisposition to fattening, combined with a precise and exclusive feeding program (based on corn, rice and rice husk) are specific to each region of origin and breeder. The Wagyu we have chosen comes from Gunma Prefecture.
