Chianina

Britain produced the compact, fat-carcassed English Hereford and Shorthorn and Scots Angus, while continental meat breeds remained closer to the rangy, lean draft type; these include the French Charolais and Limousin, and the Italian Chianina, which is probably the largest breed in the world 4,000-pound bulls, double the size of the English breeds.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Britain produced the compact, fat-carcassed English Hereford and Shorthorn and Scots Angus, while continental meat breeds remained closer to the rangy, lean draft type; these include the French Charolais and Limousin, and the Italian Chianina, which is probably the largest breed in the world 4,000-pound bulls, double the size of the English breeds.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

There are two hamburgers, made with American Kobe and Chianina beef.

Boulevard 2010

There is no secret about the ingredients or even the cooking method: To be traditional, Bistecca alla Fiorentina should be made with a large 1-2 kilogram T-bone steak from a 2-year-old Chianina cow.

Dishing on a Classic Bruce Palling 2011

Erin Kunkel for The Wall Street Journal Popular lunch items at San Francisco's Boulevard include a Kobe and Chianina beef burger, above, and pan-seared Monterey calamari, below.

Boulevard 2010

Despite owning a small herd of Chianina on the edge of the famous Fontodi Chianti estate, the beef he prefers isn't from Tuscany, but from Catalonia in Spain.

Dishing on a Classic Bruce Palling 2011

Both butchers provided me with prime cuts, which they had carved from the untouched sides of beef; Mr. Cecchini's Spanish steak had hung for 30 days, Mr. Lunghini's Chianina, for 20.

Dishing on a Classic Bruce Palling 2011

To put the quality of his Spanish beef to the test, I purchased a T-bone from Mr. Cecchini and one from Claudio Lunghini, a third-generation butcher on the edge of Cortona, where Chianina cattle are said to have originated.

Dishing on a Classic Bruce Palling 2011

"There is no law that says you have to have Chianina."

Dishing on a Classic Bruce Palling 2011

A special breed of cattle, Chianina, is raised outside Perugia which makes beef from this area out of this world in terms of flavor and texture.

Archive 2008-10-01 2008