Exclusivity makes quality

The meat of the Chianina: small is great

Because of the globalization exclusivity becomes rare. Mass production and mass consumption predominate. In this time of meat crises the consumer is suspicious about what he gets to eat. But, small-scale production and great quality still exist. The Chianina, a quality cow from Tuscany, provides delicious meat that is above all healthy.

A herd of Chianinacows

That the Chianina provides quality meat is due to the way it ‘lives’. The farmers look after their animals as if they were their own children. The Chianina grows up in a nearly stress-less environment.

The cow only calves each 18 months and the calves stay with their mother till their tenth month. The calves receive flower and flour mixed with straw to eat. The food of the adult animals mainly contains corn, straw, flower and barley.

Unique slaughtering method

Also the slaughtering method determines the quality of the meat. They don’t kill the animal right a way, but they anaesthetize it first. When they cut the carotid artery, the animal bleeds to death, but as the heart continues to beat for a while the meat is saturated with blood. This partially explains the tenderness and the particular taste of the meat. The chops of meat are kept in the fridge for three or four days before they go to the butcher.

Vitamins and minerals

The Chianina contains about 20 per cent proteins per 100 grams of meat and 3 mg of iron. The meat is also rich in vitamins PP and B. The first provides an optimal endosperm, fat, and carbohydrate metabolism. It also controls the functioning of the nervous system. Vitamin B is indispensable for the production of blood cells, growth and the immune system.

Have a mouth-watering meal

The low-fat and juicy meat of the quality cattle has a unique, spicy flavour.

That is why the local population of Tuscany prefers to prepare meat courses with Chianina.  

The meat of the Chianina has a unique taste

The "Bistecca alla Fiorentina" is an example of this. You grill a T-bone steak on a charcoal fire and you salt it afterwards. The meat will be served preferably with olive oil.

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