Fassona Rib Steak
A single Rib Steak of 100% Female Fassona Breed of at least 36 months old. Piedmontese beef rib-eye steak is a juicy steak with a marked and lingering flavor in the mouth. The flavor of this meat is intense, given the presence of extra/intra-muscle fat that distinguishes this specific Piedmontese beef.
The meat of female cattle has natural fat marbling that makes it tender and tasty. The muscle fibers of female cattle are genetically more compact and juicier, characterized by a rich, round aroma that is never ferrous, with a perfect balance between sweetness and sapidity and an exceptional persistence, as well as hints of hazelnuts and hay.
Open the product under vacuum 1 to 2 hours in advance, so that the meat can oxygenate, restore its original color and reach room temperature, which is optimal for cooking.
This rib-eye steak is ideal for very quick barbecuing or grilling. For those with a sweet tooth, pan-fry in clarified butter with seasonal herbs (rosemary, sage, garlic).
Allow to rest on a grill for a few minutes before serving. Hot dishes are recommended.
What makes the Fassona Breed special?
The history of the Piedmontese Breed dates back to the Paleolithic era, when wild cattle species merged with zebu herds from Pakistan. The new crossbreeding spread mainly in Italy, excellent for milk and meat, this breed was used as a working animal, a factor that influenced the genetics and ended up generating hypertrophy of the rump and thigh muscles.
Adult beef - Piedmontese breed "Fassona"
650 gr approx.
Oberto butchery first opened in Alba, in the heart of the Langhe hills in Italy, in 1965. Pietro Oberto specialized in supplying extremely high quality meat. Oberto selects the Piedmontese “Fassona” breed of cattle, obtaining the best taste profile from this meat through maturing. Oberto's are pioneers in Fassona creation: 100% Piedmontese breed meat obtained exclusively from female cattle of over 36 months and aged for at least two weeks.