OUR STORY

The best meat experience

SINCE 1979 A STORY OF PASSION

allevamenti carne certificate toscana

OUR VALUES: TUSCAN AND ITALIAN MEATS

Our identity is our customer.

This is why from the beginning we decided to satisfy the gastronomic needs of our customers by offering excellent quality dishes and meats, together with a fast and
professional service.

We live the meat in its deepest essence and manage the entire process of processing the material, ensuring a high level of quality, from the farm to the final product.
Since we started, in our restaurants we serve certified meat. 8 different types of beef in various cuts to choose from: Scottona, Chianina, Romagnola, Wagyu type Kobe, Marchigiana and Fassona Piemontese.

DALLOSTE

FIRENZE

chianina toscana

CHIANINA, STEAK BEST QUALITY

Emblem of Tuscan tradition, this ancient breed was once used for hard work in the fields

This cut is so appreciated also because it has rather small dimensions, representing just 2.5% of all beef, about 4 kg per animal. Once the fat covering it and the parts of waste have been cleaned, the useful portion reaches, more or less, the weight of three kilos. This explains the high cost of this delicious meat.
The versatility of this cut of meat allows to serve meat with delicate flavors.

DALLOSTE

FIRENZE

chianineria firenze

FILLET: THE MOST NOBLE PART OF THE BEEF

The lumbar muscle is particularly tender because it is rarely used by the animal

Although it is also used in the slaughter of pigs, the most succulent fillet is undoubtedly that of cattle: this name indicates the cutting of meat from the lumbar region, particularly tender because it is a muscle that is little used by the animal. It is used to prepare roasts, to embellish a good sauce but above all – along with the sirloin – for the Florentine steak, the main dish of Tuscan cuisine.
The Trattoria dall’Oste has in its menu a series of preparations based on fillet: in addition to the traditional grilled one, in fact, there is the one with green pepper, with truffles, with gorgonzola or with pine nuts and raisins.