chianina beef?

Hi all -

Been a lurker here for a long time and have enjoyed and benefited from so much of the community knowledge - thanks for being here.

Now I'm hoping for some help.

During a conversation about what we might grill for friends for dinner, the subject of "beef florentine" came up. We'd had it ages ago in Florence and remember it quite fondly. So, a fair amount of time on the internets later we've reasonably confirmed that what makes beef florentine in Florence special is that it is essentially a grilled porterhouse steak from Chianina beef.

Further research shows that there are Chianina beef being raised in the USA and there is considerable information about buying a live cow. Our interest, however, is more in the way of a couple of steaks and so far, no internet info has led us there. Calls to Ziers in Wilmette, Paulina Market, and Gepperth's have been dead ends.

Anyone know of a source for Chianina beef? Or avenues for further research? A call to the Chianina beef association had a recorded message that was clearly oriented to breeders/growers, not eaters - and I have not talked to a live person there - though I suppose that's probably my best bet. But I'm thinking somebody here already knows....

Thanks.

Davidt

I recall seeing a vendor last year at the Mt Prospect farmers' market (I imagine they make the rounds to a number of local markets) that sold steaks from an Italian breed of cattle (I almost wrote Italian Beef, but that's another show). I don't remember if it was "Florentine" or "Tuscan" or what breed of cattle.

Note however, in Bill Buford's "Heat," he apprentices to a Tuscan butcher, who gets his beef not from local chianini, but from a rancher in Spain who raises a different breed of white cattle. He says, "It's not the breed, it's the breeding."

Which should be taken to mean that a chianino raised in factory conditions will probably taste worse than a grass-fed holstein.

I'm sure you're right that how the cattle have been raised has serious impact on the quality of the flavor, texture, etc.. I suspect, though, that since this is a relatively rare breed in this country, that those who do raise them do it in the best way possible.

And we may well end up with Black Angus porterhouse which I understand is about as close as there is in easily available domestic beef. But I still have hope that there is a reasonable way to find chianina steaks....

In my internet travels I came across this charming, if not terribly informative video comparing grass fed chianina steak with angus prime - watch and see what this relatively famous chef has to say....

http://www.gourmet.com/food/video/2008/ ... a_chianina

Heartland Meats sells beef from Piedmontese cattle at Green City Market.

Is it similar? I have no idea. Probably wouldn't be all that bad finding out, though.

Thanks for the Heartland Meats tip. The person on the phone hadn't heard of Chianina - but the owner will be at the Evanston (where we live) farmer's market tomorrow and we'll probably stop by to pick their brains on Chianina beef and no doubt buy some of their Piedmontese beef. Getting closer....

davidt wrote:Thanks for the Heartland Meats tip. The person on the phone hadn't heard of Chianina - but the owner will be at the Evanston (where we live) farmer's market tomorrow and we'll probably stop by to pick their brains on Chianina beef and no doubt buy some of their Piedmontese beef. Getting closer....

I think that's the same vendor I've seen at the MtP market -- Piedmontese sounds familiar.

Heartland Meats has been at the Evanston Farmers' Market consistently for years; they're also at Oak Park, GCM and MP. If you see a sign advertising Piedmontese beef beef, it's probably them.