Our meat

As the restaurant's name implies, meat is undoubtedly the pride of Braseria: from the careful selection of steaks (Wagyulem-type Kobe, Scottona Bavarian, Angus Scottish or the very Italian Chianina and Fassone) to their certification and the professionalism of those who prepare. This is what gives them their power, it is formed by natural products and without the addition of additives.

Maturation (being a minimum of sixty days) takes place within our cold room, a modern and avant-garde structure, where the levels of temperature, humidity and ventilation are appropriate and constant and in perfect accordance with the EU standards.

For all types, you can choose between Ribeye, Florentine or Fillet, and the relative sizes.

Black Angus Beef

Green meadows, crystal clear water, clear air: thanks to the morphological and climatic characteristics of its territory, the Scottish cow grows in a pristine environment. A native of the county of Aberdeen in the north-east of Scotland, the Black Angus is one of the oldest breeds of cattle. Brought up in a natural way, its feed is based on corn, wheat and hay. Traceability and the identification of each animal are synonymous with the safety and delicacy of the meat.

The Bavarian Scottona

The Scotton is a young female cow, which during its fertile period (usually during the period between 16 and 24 months), produces a hormone secretion able to elevate their meat to a very high standard for quality and tenderness. The Bavarian cattle is fed only with cereals (30% of field bean by 70% barley, oats and wheat) without the presence of animal meal or anabolic steroids.

Wagyulem Kobe-type

Among the cuts of meat, meat is the flagship Kobe steak, from the only breeding Wagyulem in Europe, in the province of Bologna. Originally from Japan, Wagyu beef is now a secular tradition, which is obtained by a particular method of farming. The cattle in fact, are fed for their whole life on cereals, sugar beet and potatoes, as well as a daily dose of beer, in order to increase their appetite. To obtain a perfect marbling, they are massaged by hand with a horsehair glove. Customers who choose to taste this specialty will be given a statement of origin which certifies the origin.

Chianina

Since ancient times, man has always shown a particular interest in this breed: the Romans and the Etruscans, for example, often employed it in the celebration of parades and as a sacrifice to the gods.

Among the characteristics of the species, within the white porcelain mantle, there is black pigmentation on the muzzle, short horns and a body large enough for it to be considered the world's largest type of cattle. A native of central Italy, the Chianina-which owes its name to the Val di Chiana, is included among the most valuable meat-producing breeds, thanks to the myth of the "Florentine".

Fassona Piemontese

Taking the term used by breeders in Piedmont to indicate the native breed, the modern fassona (or fassone, French facon, which means "way") now found in Italy is a hybrid of the indigenous Piedmont cow with the Zebu from Pakistan.

As a result of the crossing, there is a marked hypertrophy of the thigh muscle, which gives the fassona a flesh which is tender and lean, combining the taste of fat infiltration with excellent nutritional properties, making it famous all over the world.