Now that's what I call a steak

When in Italy, do as Italians do, right? That is exactly what we did. While in Florence, we were on the hunt for Bistecca alla Fiorentina. Many in the English-speaking world would call this a Porterhouse and wonder what the fuss is about. And they'd be right in most cases; though Bistecca alla Fiorentina, Florentine-Style Steak, is featured prominently on the menus of almost all the restaurants in Florence, finding a good one isn't at all easy. But we found an excellent little family owned restaurant that serves a steak that was heaven on earth, delightfully rich, rare meat so tender it could be cut with a spoon. This was honestly the best steak I have ever eaten!

Much of the secret is the breed of cattle, Chianina beef are the huge white oxen raised in the Val di Chiana, near Arezzo. Chianina are one of the oldest breeds of cattle, originating in the Chiana Valley in Italy, the breed dates back to the time of Roman Empire. They are the largest breed in size, bulls generally standing 6 feet tall and weighing up to 3,836 lbs. The cows stand at 5 feet or so and weighing in at up to 2,400 lbs. Their meats are both tender and flavorful, and because of the size reached by the animals the steaks can easily exceed 6 pound.

Between 6 adult primal/paleo meat lovers, we polished off a 2 kilo bistecca. And this is all that was left.