TO SERVE THE BEST,
YOU NEED TO KNOW WHAT YOU’RE SERVING
Dietary habits have become ethically complex and deeply personal matters over time: we are aware of this and don’t turn a blind eye.
The meat at I’Tuscani restaurants is always pasture-fed and comes from farms that meet our high standards; it is ethically sourced, as we believe it should always be. Therefore, we purchase not only the prime cuts but also whole cows or half carcasses.
The "mezzena" is each of the two parts into which the beef is divided, and there are multiple cuts available. Specifically, this part is also used for ragù, sliced steak, and tartare: our identity is primarily that of an ethical meat restaurant.
Beef cheek (or “guanciola”) has always been considered a “poor” cut that, over time, has fallen out of favor in kitchens, despite being truly delicious. However, in recent years, it has regained the importance it deserves. When the beef cheek is slowly cooked, it becomes incredibly tender and flavorful, making it an ideal choice for a braised dish.
Known in Piedmont as “tenerone” or “reale” and in Florence as “giogo,” the “collo” is composed of two parts: a leaner upper part and a lower part with some fat. Its meat is flavorful and is suitable for stuffing, braising, boiling, ragù, and meatballs.
This cut gets its name from the contraction of the two words that compose it: “bianco” (white) and “costato” (rib). With a flattened shape, the “biancostato” is quite fatty and, therefore, very flavorful. It is perfect for preparing cooking bases and requires a long cooking time. It is commonly used boneless for stews and boiled dishes.
4Punta di petto
The “punta di petto” is a large and flavorful cut of meat that can be cooked in various ways. It is an imposing and tough piece of meat, so it is important to choose the right cooking method. It has a distinct and bold flavor.
The “geretto anteriore” represents the shin of the beef and is perhaps one of the less prized cuts because the muscles in this area are rich in connective tissue. However, this doesn’t mean it is not an interesting cut. In fact, it is perfect for slow and long cooking methods, such as in the preparation of ossobuco.
The “pancia” (belly) is one of the largest cuts of meat and can be further divided into other subcuts. It is commonly used for preparations like beef broth or ground meat, or it can be used for other long-cooked dishes such as pocket steak or stuffed slices.
The veal shoulder is a very large cut that includes several other subcuts, such as the belly. It includes cuts like the “fusello” or the prized “cappello del prete” (priest’s hat). It is a cut that can be considered relatively economical, but at the same time, it maintains many characteristics that make it a valuable part of veal. Hooray!
The “carrè” (rack) is a mixed cut, meaning it is composed of two different parts. Its juiciness and flavor come from the different textures. It is often sold as a whole piece for roasting or sliced into chops and medallions.
We are still talking about steak, but not “fiorentina” (Florentine steak), as the bone develops in an arched shape, not guaranteeing the fillet. The steak is entirely in the striploin, so the “costata” reaches tenderness during aging thanks to the larger section of meat exposed by the bone. It is exquisite.
The Fiorentina steak is undoubtedly the most famous and exquisite cut offered in the best steak restaurants in Florence, such as ours. It is composed of both the striploin and the tenderloin, with the bone having the typical T-shape. With its bold flavor in the striploin and a softer but equally delicious taste in the tenderloin, once you try it, you can never forget it.
Located at the end of the loin, the Filetto (tenderloin) consists of a bundle of muscles and is a highly prized boneless cut. Its meat is extremely tender and is among the most sought-after cuts in steak restaurants for steaks and tartare. It’s a treat!
The Noce (topside) is a highly prized cut, located close to the Fesa (round) and the Scamone (rump). When sliced into thin pieces, it is perfect for preparing cutlets, oven-baked or pan-seared dishes. With less fat, it may be slightly less tender compared to other cuts, but rest assured, it is equally delicious. Trust us.
The Fesa di vitello (veal leg) is the inner part of the thigh, triangular in shape, and is the largest cut from the back of the animal. Comprised of five different muscles, it is one of the leanest and most tender cuts of veal. It is rich in protein, yet light and easily digestible.
Although anatomically close to the Fiorentina steak often found in steak restaurants, the Scamone (rump) is a distinct and separate cut. It has a flavorful taste, although not as intense as the Costata (ribeye), and it is tender but not as much as the Filetto (tenderloin). It offers a good compromise in terms of flavor. Did we mention that it’s excellent?
The Girello di coscia (top round) is a rectangular-shaped cut known for its lean and prized meat. It is commonly used to prepare scaloppine, breaded slices, and classic dishes like veal with tuna sauce (vitello tonnato).
The Geretto posteriore (hind shank), in contrast to the anterior one, is considered more prized due to its lower marbling and is therefore suitable for preparing roasts. Its larger size and reduced connective tissue make it ideal for various preparations.
The Pesce (tail) is a cut taken from the rear part of the beef and consists of a collection of highly prized muscles, making it much appreciated. It is suitable for typical preparations such as braised dishes, stews, and slow-cooked meals, making it ideal for casseroles and boiled dishes.
RESTAURANT WITH FLORENTINE STEAK IN FLORENCE
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RISTORANTE – I TUSCANI 2
Piazza San Pancrazio, 2/R