Meat

Quartiglia pays particular attention to research and selects the best cuts of meat from different areas. Starting from the Chianina PGI, Marchigiana PGI, the Lamb PGI of Abruzzo, from the red spotted beef Fiorentina to Fassone and Scottona Piemontese, going to the best international breeds such as Scottona, the French Charolais, the Blonde d’Aquitaine, the Scotland PGI, Aberdeen Angus or PGI Welsh Lamb, coming up to the exquisite Wagyu.
An assortment updated in order to enable the Chef to choose always the best quality for the preparation of their dishes.
We have over 1200 varieties of meat in our assortment.
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Entrecôte of Marchigiana PGI
Italian red spotted beef Fiorentina T-bone
Fassona beef Loin
Scottona beef Rib eye (Cuberoll)

Entrecôte of Marchigiana PGI

Among the breed of cattle, the most well-known for authenticity and quality is Marchigiana calf, it is protected by trademark of PGI ” Central Appennine’s white veal”, a system of Community approval that protects and promotes traditional and regional products of a high-quality.
Related to this label there are the livestock of fine cattle spread in all provinces of the central Italian Apennines.
The history of Marchigiana cow breed begins in the middle of 19th century. The breeders from the Marche region cross bred the autochthonous Podolica cows and the Chianina bull, then further cross bred the resulting off spring with the Romagnola breed.

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Italian red spotted beef Fiorentina T-bone

First class cuts also known as Rib eye steak boneless, the red spotted beef Fiorentina is immediately recognizable by its deep red color and its consistent and distinctive flavor.
The versatility of this meat is remarkable, its succulent and unique taste is perfect when grilled, but it can also be prepared in a pan or baked.
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Scottona beef Rib eye (Cuberoll)

An unique taste: the thin layer of fat (marbling) melts during cooking and gives the meat a unique flavor and taste, particularly delicate and precious. The tenderness of this cut of meat is unique and it is ideal for different types of cooking, grilled, pan fried or baked.Continua a leggere

Fassona beef Loin

This first-class cut is known as one of the most classic and finest cuts across the peninsula, so it has different names in some cities, “Biffo” in Naples; “Lai thin” in Venice; “Sirloin” in Parma and “peel” in Foggia. Ideal for: steaks, roast, carpaccio.Continua a leggere

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