Bistecca alla Fiorentina  (Cut of meat ” steak alla Fiorentina”).

The cutting as Florentine, is cutted by the loin, must be with fillet and sirloin and must have a good amount of meat on both sides of the bone. Around the world is known as T bone, we can talk as steak (bistecca) when is a recuced weight.
The Fiorentina is a giant steak that often exceed the weight of 1 kg.
If the meat is only in one side of the bone, we are talking of Costata that could be also an excellent alternative. Its name comes from the Geographical origin, precisely “Fiorentina” in Tuscany