Chianina Breed of Cattle. (Tuscan Porterhouse!!!!)

Spinaker

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#1

Chianina Breed of Cattle. (Tuscan Porterhouse!!!!)

October 18, 2016, 09:05 AM

I was talking to my sister in-law last night and I was humbled when she brought this cut and breed up that I had never heard of. She was talking about this HUGE cut of beef from an Italian breed of cattle, called, Chianina breed of cattle. It turns out these monsters are prized for their tenderness and flavor. They hold the record for the largest and heaviest breed in the world. (from what I have read, not a cattle guy so I am just going on what I've read) I had never heard of this cut or this breed before. And I felt like I was really lacking in my BBQ knowledge for the first time in a long time. The Tuscan Porterhouse is an extremely thick cut porter house. 3 inches or more!! So, naturally, I was searching the web for sources. They were very hard to find and the limited sources I did find, were offering it for a ridiculous amount. But I would love to try this cut. I read in one spot that the steak must be at least 36 OZ!!! Just curious if any one here has tried one, bought one or cooked one. Here is a link with more breed info. http://www.ansi.okstate.edu/breeds/cattle/chianina/

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Jerod Broussard

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#2

October 18, 2016, 09:35 AM

A guy here had a Chianina bull. His wife said the bull they have now is Charolais x Chianina cross. They are BIG!!
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#2.1

Spinaker commented

October 18, 2016, 09:39 AM

Editing a comment

Yeah Routinely over 3000 lbs!

#2.2

Jerod Broussard commented

October 18, 2016, 10:11 AM

Editing a comment

And it kinda throws you off because they are not just really fat, they have a very large frame size.
edible hen

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#3

October 18, 2016, 09:37 AM

I'm putting the acquisition of some of this beef on my to do list for 2017. It's good to have goals.
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#3.1

ribeyeguy commented

October 21, 2016, 06:29 PM

Editing a comment

I agree!
BigBear

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#4

October 18, 2016, 10:57 AM

I love me some Bistecca alla Fiorentina!
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#4.1

Spinaker commented

October 18, 2016, 12:15 PM

Editing a comment

Did you make that or eat it somewhere?
BigBear

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#5

October 21, 2016, 11:24 AM

I've had it in Tuscany. Awesome!
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#5.1

Spinaker commented

October 21, 2016, 01:03 PM

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I bet it was incredible.
Gator Lau

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#6

October 21, 2016, 06:10 PM

I always hear that "bigger is better".
id like to find out in this case.
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ribeyeguy

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#7

October 21, 2016, 06:35 PM

Winter 2016/17 project: Find some Chianina steaks.
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#8

October 22, 2016, 07:44 AM

I ate a 28oz once, although probably not Chianina, but regardless it was work! I bet a super tender 36 oz would be fun work.
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