Strips 500g

Rags

They are one of the most popular second courses in Italian and international cuisine.

The cut of the rump of beef, which derives from the hind quarter of the animal and which is obtained from the lower part of the thigh.

Just the rump so that they can become tender and soft once cooked.

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

Stracotti 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. 

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.

Strips of Beef, Parmesan and Rocket

Simple, easy and quick recipe.

1. Sauté the meat in the pan
2. Serve on a plate mixed with ROCKET SALAD
3. Add some flakes of PARMESAN

Follow us on Instagram for lots of news @alpassofood

We answer all your questions about WHATSAPP

Vita Farm, Sutri (VT) LAZIO