Steak of Costa 750g

Rib steak

Also called Veal Steak on the bone, Rib on the bone.

Very tender and tasty, suitable for quick cooking on the plate or grill,

or as a cut chosen for the cut

Vacuum Packing

Rib steak from the Consortium of Fine Beef Producers of Italian Breeds

For almost 30 years the Consortium Producers of Fine Bovine Meat of Italian Breeds (CCBI), born in 1982 to promote and enhance the meat derived from the 5 Italian meat breeds (Chianina, Marchigiana, Romagnola, Maremmana and Podolica), it is responsible for certifying all the cattle of breed or cross originating from the 5 Italian Chianina beef breeds, Marche, Romagna, Podolica and Maremmana.

Historical brand linked to these breeds

The "5R" is now synonymous with quality, safety and transparency which has guaranteed farmers an added value for the typical products linked to our lands and our traditions. Its 2.700 breeders, 90 slaughterhouses, 93 cutting laboratories, 700 butchers and 200 restaurants located throughout the national territory, constitute an organized supply chain, controlled and specifically regulated by the IT003ET Labeling Disciplinary approved by the Ministry, with Ministerial Decree 9 of 'August 1999 n.22493.

The main objective of the CCBI is to trace and enhance the entire production chain of Italian beef cattle, to offer greater guarantees to consumers, to ensure maximum transparency and services to breeders at every single stage of the supply chain.

The Chianina Laziale

Precisely because of its size, the Chianina cow cannot be subjected to intensive farming.

Must graze in the open air, graze the grass and eat selected feeds.

These are the precautions that make Chianina meat special

Thanks to the genuineness of what it feeds on and the selected feeds, its meats are so prized.

The best Chianina meat is obtained from the female of the animal, both for its tenderness and for its not too large size, it is rather lean with some infiltrations of fat close to the muscles that give it flavor.

Costa di Chianina steak online

A very precious sweet and tasty meat, from a small farm in the north of Rome.

Coming from an organic farm

The meat is collected in the morning and delivered in the afternoon, freshness and quality ensured with respect for the cold chain.

Difference between Bistecca di Costa and Fiorentina?

Both are derived from sirloin steak, that is the muscle mass that covers the back of a bovine.

from front of the loin are obtained steaks without fillet: it's ribs with bone (photo on the right).

from rearinstead, they are obtained steaks with tenderloin and sirloin: they are the classics Florentine (photo on the left).

Fiorentina (T-bone) and Steak with Bone

It is the fillet that makes the difference.

The Florentine has a bone T-shaped (in Anglo-Saxon countries it is called "T-bone steak"), Consisting of half the vertebra.

The rib bone, on the other hand, does not form a T, but is thicker, since the anterior ribs are larger in size.

?♻️How is it packaged? Is the packaging recyclable? ❄️

The product comes packed in vacuum bags guaranteeing a better duration of the product up to and beyond 7 days, if the product is kept in the fridge at a temperature of 4/5°

The cold chain is guaranteed by the producer upon final delivery.

For shipments: 

We use a unique packaging in Italy, 100% disposable in paper. Made of cellulose fiber recycled and recyclable.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

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