Fiorentina Steak (MEDIUM)

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Bistecca Fiorentina DOC al Kg.
Bistecca Fiorentina Originale MediaBistecca Fiorentina Originale Media
Bistecca Fiorentina Originale MediaBistecca Fiorentina Originale Media
Bistecca Fiorentina Media (Medium)Bistecca Fiorentina Media (Medium)
Bistecca Fiorentina DOC - bistecca fiorentina taglio alto - originale!!Bistecca Fiorentina DOC - bistecca fiorentina taglio alto - originale!!
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Price:
Sales price: 23,50 €
Description

Carne di Vitellone, taglio alto comprensivo dell'osso. Indicato per cottura al sangue sulla brace o sulla griglia.

Prezzo: € 23,50 al Kg.

Carni certificate e selezionate dai migliori allevamenti italiani.

 

 

Accuracy of the required weight
Despite our experience makes us very precise in cutting cuts of meat, cut in one piece (like a T-bone steak), we can not guarantee the exact weight required, so there may be a slight difference in the weight of individual cuts, in this case, the total price will be communicated before shipping.

Quality

The Butcher Bacci poses maximum attention to the quality of the product and the preservation of the same, in such a way as to keep the quality intact up to your table..

Packaging
The meat will be vacuum-packed, and placed in containers made ​​of polystyrene insulation with the synthetic ice inside so as to maintain the right temperature and freshness of the product to the destination.

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Informazioni

Antica Macelleria Bacci Renzo e F.lli s.n.c.
di Bacci Alberto e C.
  -  Partita IVA: IT 00619770480
Via Lungarno Buozzi, 79 - 50055 Lastra a Signa (FI)
Tel. e Fax (+39) 055.8724500 - Cel. (+39) 345 5866262
This email address is being protected from spambots. You need JavaScript enabled to view it. - www.macelleriabacci.it

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If you are the owner of a restaurant, and you are interested to offer your customers excellent meat at affordable prices, contact us and we'll provide a price list reserved for your category, you will also all our products and services tailored to your type of activity.This email address is being protected from spambots. You need JavaScript enabled to view it.