This post is also available in:
Italian
Chianina Successful Meat comes from Val di Chiana
The Tuscany region has Chianina as its meat production today
from this valley which is located between the provinces of Arezzo
and Siena.
Chianina Successful Meat by Animals once used for cultivation
as a driving force.
Cows of Meat PGI
Cows of meat PGI is very ancient breed known at least
fro 2500 years and the Chianina is just one of these breeds
Cows of meat PGI carry a certification that assigns to
the product originating fro the palce of a region of a country
only with quality.
PGI means to Protected Geographical Indication
Better Meat
Chiani meat the better is by female animal because it is
tender is called Scottona and usually it reaches 110 Kilos
while the males 1700 Kilos
The Meat is lean with some fat close to the muscles
They are not well suited to intensive farming because they
have to reach a certain weight for slaughter
They graze grass at the pasture and stay at open air so read here
https://www.accademiamacelleriaitaliana.it/la-chianina-storia-e-caratteristiche/
On this site you will find information and maybe if you want to becom a Butcher
at the TOP I recommend you sign up for their courses.
The Chianina Steak
The Chianina Steak has a beautiful bright red color when cooked rare
gives it a delicious tasty with salt and pepper or maybe a spin of extra virgin olive oil
Cooking on the grill
Where you eat Chianina in Lucca
Where you eat Chianina in Lucca I could recommend two restaurants :
Il Ciancino Lucca vai Sarzanese or l’Angolo Tondo at Piazza Anfiteatro in
the historic centre of Lucca
Enjoy your meal!
Nutritional values
It is considered values and rich in nutritional values because the proteins present
are 20% while the cholesterol values are less than 50 mg for each hg that after
cooking the drop is less than 35% so in this way it will be tender
The ratio between saturated and unsaturated fatty acids is higher
than 1 and it is most digestible meat and less fat