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CHIANINA STEAK

Discussion in 'Texas' started by absostone, Dec 3, 2020.

  1. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Tom C
    Wait a second, Houston to El Paso is 765 miles.
    That is about the distance from Chicago to Atlanta! :D
    T
     
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  3. absostone

    absostone F1 Veteran
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    Good point . Goes to show I dont know smack about how big Texas really is.
     
  4. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    "Everything is bigger in Texas!"
    It's the state motto!
    T
     
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  5. BigTex

    BigTex Seven Time F1 World Champ
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    My new Ducati was delivered from LA, to meet him halfway was Fort Davis...LOL..

    Back to the steak discussion.....
     
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  6. absostone

    absostone F1 Veteran
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    @timwu12 Dont forget about us here. Pics and a full taste test!
     
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  8. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    El Paso is roughly half way to San Diego from DFW!
    T
     
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  9. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    Will do, I haven’t gotten it in yet but will post up when I do!


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  10. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    So, I got the shipping notification today.

    Tuscan Cattle isn’t coming from Texas, it’s from New Mexico.


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  11. absostone

    absostone F1 Veteran
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    Interesting. So its a middle man. It better be good for that price, But also i remember it saying the steaks are frozen ,I would of liked to chat with someone there prior to order. Also I found another place but Im having a hard time finding the site.
     
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  13. absostone

    absostone F1 Veteran
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  14. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Tom C
    Did it say where in NM?
    IIRC, there's a couple of huge feed lots, south of I-10 near Anthony, which straddles the TX/NM border.
    T
     
  15. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    it says Santa Teresa, NM. Google maps shows its right next door to El Paso
     
  16. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    So, steaks came in today, packaging left a little to be desired.

    This is the first time I’ve bought a perishable food item and it wasn’t shipped with any dry ice.

    Steaks were most likely completely frozen when put into the styrofoam box but instead of dry ice to keep it cold, they relied on the steaks themselves to keep the inside cold. They used packaging peanuts to fill in the rest of the void so the steaks arrived partially thawed.

    If you lived further away from El Paso, I’d probably reconsider ordering.

    I bought 3 steaks and was given a freebie of 4lbs of Chianina ground beef burgers.

    Bone in rib-eye was 2.25” thick. Both the T-bone and porterhouses were 1.75” thick.

    Everything is in the freezer to chill back up so no taste test for now.

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  17. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Monster sized steaks.
    Any idea how long it took the steaks to make it to you from when they were shipped?
    It's odd that they didn't use at least cold packs.
    Can't wait to hear the verdict on taste...T
     
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  18. absostone

    absostone F1 Veteran
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    Sorry to hear BTW,I would call and complain. Well hopefully when you are ready, and give it a slow thaw and get them to room temperature before firing them all will be good. !
     
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  19. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    Yah, exactly, odd to have no cold packs at all.

    Package was scanned in on Monday at 4:36PM and arrived today at 4:17PM so almost exactly 48 hrs

    And yes, these are huge and heavy. The burger patties are 1lb each! That porterhouse weighs 2.6lbs and the ribeye is 3lbs

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  20. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    I emailed them and they immediately replied saying it’s completely normal and expected. Go figure but I’ll defrost the porterhouse and try it out over the weekend. Nevertheless, I’m still excited to try it!


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  21. tomc

    tomc Two Time F1 World Champ

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    The porterhouse looks to have a huge filet size. Even for the T-bone, the filet side is respectable looking...T
     
  22. absostone

    absostone F1 Veteran
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    I see that. Hope its good
     
  23. absostone

    absostone F1 Veteran
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    #45 absostone, Dec 9, 2020
    Last edited: Dec 9, 2020
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  24. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    Alright guys, I couldn’t wait and ended up grilling the porterhouse for dinner tonight!

    The steak was sealed in 2 vacuum bags so that was nice of them. Defrosted in the fridge overnight and pulled it out 2 hours before grilling to warm up to room temp.

    Seasoned with just salt like the Tuscans and seared for a few minutes on both sides then pulled it off to maintain the rare interior.

    Chianina is quite lean so you can’t expect the same mouthfeel that you’d get with, say, a Japanese wagyu steak but this steak, cooked rare, came out tender, moist and flavorful. When having a T-bone, I usually prefer the strip side over the fillet side but with this steak, the fillet was absolutely sublime. The strip side’s texture was a bit grainy but still good.

    If anything, I’d say that this particular steak would probably benefit even more from dry aging but I don’t have a month to wait for that!

    In terms of portion size, this porterhouse is probably enough to feed 3 adults or 4 if some aren’t huge meat eaters. We’re a family of 2 plus a baby so we had plenty left over.

    Overall, I’d order this again if I was feeling like having bistecca alla fiorentina. Tonight gave a very similar experience to my dinners at Trattoria Dall’Oste in Florence so for that, thank you to the OP for finding this vendor!

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  25. J-P

    J-P Karting
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    Looks awesome and very well done! Curious if you used a charcoal grill or gas?
     
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  26. absostone

    absostone F1 Veteran
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    Wow It looks good! Im glad it was good! Yes I prefer the strip side also. Oh and most Fiorentina will add coarse salt after cooking and a filo of olive oil! Ive never tried any of the companies I listed which is why I started the thread. And yes I wondered about why the steaks are not aged. I will give them a buzz soon and ask about ageing etc. If you want to learn about steaks in Italy You must watch Braciami ancora on you tube. This guy eats fat right off the raw steak !! his name is Michele Ruschioni . You gotta see the stuff they make wow, wow,
    Braciamiancora - YouTube
     
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  27. absostone

    absostone F1 Veteran
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    Nice job BTW
     
  28. timwu12

    timwu12 Formula Junior

    Oct 31, 2014
    692
    Houston, TX
    Grilled on gas but it’d be much better over charcoal and even better over hardwood coals like oak


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