Beef Steak

The Beef Steak or more precisely the ribs and the cut deriving from the front part of the loin, fatter and tastier is the ideal cut for those who prefer the most marbled meat, the veins of fat contribute to making the steak softer and more flavorful even at extreme cooking .. The cuts alternated with the bone and do not allow the possibility of cutting very thin the meat for those who prefer it well cooked and at the same time very steep and with the bone for those who on the contrary eat raw meat and in this case the “Rifugio di Annibale” has called the Robin Hood steak. We offer National Steaks, but also various qualities of this cut, coming from the best European farms. Often present among our selections is also the “Scottona” a female bovine of age not exceeding 15/16 months, which has as main characteristic that of never having calved.