Paolo Montemerani, head of the Associazione Senese Allevatori:
“I've always been fascinated by agriculture”
 The Associazione Senese Allevatori (A.S.A.) is a very important organization for all the local farmers in the province of Siena . The A.S.A. is an umbrella organization, who takes care of the interests of the farmers. But how significant is the A.S.A. for the Chianina breed? We went to ask it to the head of the A.S.A., Paolo Montemerani.
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Professor Sargentini, researcher of the zoology department of the University of Florence:
“ I' ve always found the Chianina very fascinating"
Professor Clara Sargentini grew up in Bettolle, a little village in the Valdichiana. Her interest in the Chianina cattle originated from the great regional tradition of the Chianina. Together with a team of twenty researchers, she tries to map the Chianina.
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Andrea Petrini, zoologist of the CCBI:
“We follow the cattle from selection to the butcher’s shop. That’s unique”
 For selection and quality control a very detailed accounting is required. To perform this crucial task, the government created an organisation, ANABIC - abbreviation for Associazione Nazionale Allevatori Bovini Italiani da Carne.
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Summary of the different quality labels
 There are different kinds of labels in order to distinguish the quality of different quality products in Italy. The Chianina-meat is one of those products. Here’s a short survey that can help to distinguish the various labels
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Veterinary Franco Borgogni, watching over the quality of the Chianina-meat:
“Our slaughterhouse is a guarantee for the consumer”
 The slaughtering of quality cattle isn't merely routine; it's an art. The method of slaughtering is crucial for the quality of the meat. Every Wednesday and every Thursday the slaughterhouse of Cortona processes about twenty cattle under strict supervision of veterinary Franco Borgogni. He guarantees in person that the outgoing meat is of the highest quality. We followed him at his daily work.
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