Clem's
MB5+ Wagyu Fiorentino Cut Steak
Clem's Fiorentino
cut MB5+ Wagyu beef T-bone steak. The steak has been
sliced on the fillet side of the T-bone.
In the Australian
meat grading system, MB means Marble Beef Score. Marbling in
Australian wagyu is scored from 0 to 9+. Therefore, a MB
score of 5+ means that marbling in the beef cut is assessed to
be better than halfway to maximum score.
If you are ever in Florence,
Italy, do indulge in the reknown bistecca alla
Florentina (Florentine steak). It is a steak typically 5 - 7
cm thick with tenderloin (fillet) and sirloin on either side of
a T-bone (a lot of so-called "T-bone steaks" have minimal fillet
- for a generous portion of fillet in a T-Bone, the cut has to
come from around the mid-back of the steer). It is simply flame
grilled with no seasoning apart from salt and oil (olive).
The wagyu beef which I bought for tonight's
dinner was cut in the Florentine fashion, hence it being called
by the purveyor, the Fiorentino cut (Bistecca alla
Florentina is beef from young steers of the Chianina
breed of cattle).
The thick cut allows for
the exterior of the steak to be charred (taste development) via
high heat whilst the inside of the steak remains lightly cooked
(tenderness retained better). Indeed, this 1.3 kg Fiorentino cut
which I flame grilled (with added Apple wood chips) on a BBQ to an internal temperature of
between 45 and 50oC, was very tender and tasty (both
no doubt as a result of the fat in the marbling). The steak was
purchased from here (not sponsored):
https://youtu.be/_ElKAj6cnsM
The sides comprised grilled asparagus, broccolini, and truss tomatoes, some young corn spears, an assortment of mushrooms and air-fried potato wedges.
All my cooking (some without recipes) can be found here (click on each photo to go to that dish's page):
http://clemkuek.com/photoalbum/photo696.html
Video presentations can be found here:
Earlier days: https://youtu.be/BWyHY1h9Y5s
More recently: https://youtu.be/cph2XmwuQLU
06 April
2025
Created by Clem Kuek
