Good Question: Where Do I Get Chianina Beef for Bistecca alla Fiorentina?

Dear Kitchn,

A few years ago my husband and I traveled to Tuscany, and we have been trying to recreate the food experiences we had there ever since we got back. The one thing we have had a hard time finding are the amazing steaks used for the Bistecca alla Fiorentina. I know it comes from the Chianina breed, but are there any sources for that beef in the U.S.? If not that breed, is there maybe a heritage breed that could work in its place? We have a few local beef sources that raise heritage breeds, but no Chianina. Thanks!

Chianina (pronounced key-a-nina) are a very old breed of cattle originating in Italy, traditionally used in this simple dish — the traditional preparation in Florence — of grilled steak.

I asked Cree LeFavour, author of The New Steak for help with this one. Here is what she said:

The Chianina is available in the United States, but it's mightily hard to come by, as you know. Rather than making yourself crazy trying to find it, or any other heritage breed, my advice for recreating the steak-bliss you experienced in Tuscany (short of ponying up to Alitalia) is to look for certain qualities in the meat you buy.

It goes without saying that you should start with naturally raised beef meaning no meat from feedlots, or treated with hormones or antibiotics. Once you have a source, ask for a porterhouse, but not just any porterhouse. You want richly marbled beef — think spiderwebs! — cut into an obscenely fat steak (two and a half to three inches thick).

One of the distinctive qualities of the Chianina is its size and how fast it puts on weight; a big steak on a hot fire sears beautifully on the outside but stays rare and tender on the inside. No less important than its size, the steak you buy should be properly dry aged. This lengthy process dries the meat, lending a really great cut of beef the rich, intense flavor that you're longing for.

A drizzle of fruity, fresh olive oil and a squeeze of lemon before it goes to the table is never a bad idea, nor is a glass of Barolo to sip as you cook!

(Thanks, Cree!)

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Comments (8)

you could try contacting this group:

http://www.chicattle.org/

Try Oliver Ranch. I believe they carry Chianina beef.

Hey thanks for the help with my question! We were able to check out the ACA website, but it seems to be most helpful for someone wanting to buy a steer. I'll have to talk to the farmers about getting the right cut I'm looking for, as most of the places around here sell frozen cuts. Now, my next question...since the meat I purchase will be frozen, how can I do some dry aging at home? Or at least, what's the next best thing?

Kristin

Kristin --

It's a site for people who raise Chianina to come together; they would be in the post position to know who sells Chianina as meat. It would mean contacting the organization to try to find someone to help you. Also, on the chicattle site, there are links, and one or two of them sell freezer beef as part of their operations.

post=best

Ah, thanks, I will take a better look at the site. When I first saw the site, my husband was in charge of the computer, and he's too impatient to search through a site for answers.

I raise Fullblood Chianina (in MO) and would be happy to help anyone looking for beef... Whole and half beefs are ideal, however i would possibly entertain smaller "packaged beef" purchases.

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