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The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...
There are lots of different versions, like Mongolian beef and chicken Florentine. With just a quick sauté, you have a saucy, nutritious organic meal that doesn't break the bank at $10.99.
All steak entrees come with a salad, one side, and its house steak sauce. An 8-ounce sirloin is $16 and a 12-ounce New York strip is $28. Happy hours run 3 to 6 p.m. Monday through Friday and ...
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This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine.
High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma. Pork is also produced. [174] The region is well-known also for its rich game, especially wild boar, hare, fallow deer, roe deer, and pheasant that often are used to prepare pappardelle dishes.
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