BOOK STORE
Tuscany Meat

IL Manzo "The Beef"

Google

Click on this dish picture for more detail instruction how to cook this meat

4 (16 oz) NY Ctr-Cut Loin Strip Steaks 1 1/2" The classic favorite in the top steakhouses and homes of steak lovers across America is the New York Strip Steak. Thick and juicy, bursting with robust beef flavor, aromatic, tender and savory---is it any wonder that steak lovers consider the New York Strip to be the "King of Steaks"?

Tagliata di manzo cotta alla brace

Mesquite charcoal grilled prime New York steak

4 (8 oz) Heart of Strip Premium Steaks 1 1/4" To many, the Heart of Strip is the ultimate Strip Steak. But whether it is superior to the New York Strip Steak it a matter purely of personal taste. Both are Boneless Center-Cut Loin Strip Steaks (the larger side of the T- bone), only the Heart of Strip is more closely trimmed and the tail is removed. The result? A lighter version of New York Strip. But while less fat may mean less flavor, many claim that the mellow, distinct, flavor of the heart lingers...tantalizing the taste buds, leaving one craving for more.

Sample Text before slot Tuscan

If you like to discover how a real Tuscan cook we like to grill this famous "fiorentina"Porterhouse click on the grilled steak picture.

The Premium T-bone is the same 'two-steaks-in-one' as the mighty Porterhouse - a Filet on one side and a New York Strip on the other. But there are several differences between the mighty Pfaelzer Filet and the new Premium T-bone. At 14 oz., our T-bone is ideal for those who enjoy the taste of both the Filet and New York Strip, but have a smaller appetite. The Premium T-bone has a smaller steak than the Porterhouse, making it perfect for those who like the robust flavor of the New York Strip, but want to savor and enjoy a smaller taste of our famous, fork-tender, subtly flavored steaks.

Style Sheets
e mail Recipes Firenze Menus Books VINI


html_banner
v
Copyright 2004.Chef Design Inc. Tuscany Cuisine.All rights reserved.