Fillet 500g

Filetto

Very tender, the fillet is one of the finest and leanest cuts and therefore among the most expensive.

It tastes stronger in beef.

It is obtained from the rib, after removing the bone and the sirloin.

Vacuum Packing

How is the meat packaged? Is the packaging recyclable? ❄️

The meat comes vacuum packed and we guarantee the cold chain.

For shipments we use a unique packaging in Italy, 100% suitable to be disposed of in paper. Made of recycled and recyclable cellulose fiber. Thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, it has superior performance to EPS boxes

Fillet of the Consortium of Producers of Fine Beef 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.

Chianina meat 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.

How to use Chianina fillet in the kitchen

Sliced, roast, medallions, Bourguignonne. Ideal served with sauces and dips.

Also excellent raw or just seared in the cut.

Ideal for cuts, roasts, Bourguignonne, medallions.

Fillet Tartare

ALPASSOFOOD ADVICE:

For the Bourguignonne fondue you should choose the whole piece and then cut into cubes.

?♻️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.

Follow us on Instagram for lots of news @alpassofood

We answer all your questions about WHATSAPP

Vita Farm, Sutri (VT) LAZIO