Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Tuesday, May 6. 2014

Big cattle, big steaks, in Italy



A Florentine Steak is generally considered the ultimate of Secondis in Tuscany cuisine, but it can be had in provinces close to Tuscany too.


It's usually a Porterhouse cut, but it's huge because it comes from the Chianina cattle - the tallest and heaviest breed of cattle. One steak feeds several people. They are all free-range, and no feed-lots, so they aren't as juicy as American steaks.


Florentine steak is cooked over a wood fire, and flavored with fresh Lauro - the Mediterranean Bay leaf which is nothing like the American Bay Leaf - and salt and pepper. Simple, and served rare.


Hungry yet?



Posted by Bird Dog in Food and Drink, Our Essays at 05:06 | Comments (4) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

Ah, a fine breakfast.
#1 Jess1 on 2014-05-06 08:10 (Reply)
Seems a bit far to go for a steak dinner. But if I'm ever in the area I'll definitely try to remember to give it a try. Was it tender?
#2 Knucklehead (Link) on 2014-05-06 12:04 (Reply)
Someone please tell me how to convince my husband to take me to Italy! He has no interest in visiting any of Europe at all...with the exception of Norway, Finland and Sweden. I think he believes it is full of vacuous liberal Europeans who look at Americans with disdain.
#3 MissT on 2014-05-06 12:05 (Reply)
>>..."so they aren't as juicy as American steaks."

that's a nice way of saying that they are lean. Feedlot cattle fed grain put on pounds faster because they are fed more protein.
Pasture fed beef has to work for their poundage (walking, crapping while walking ) and their main protein source are bugs. That's why pasture fed beef takes so much longer to get to butcher weight - 8 to 10 months longer.
#4 figment on 2014-05-07 06:56 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.