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Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi

Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi

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Costata Di Fassona Piemontese - 1 Kg.
30.11 $

This piece is the tastiest part of the beef. The meat is cut two fingers thick. Grill 3 minutes per side. Salt to taste and serve with some raw olive oil.

For more than 200 years, namely since 1802, the butcher Mastra Alebardi operates "the art of the knife".

The Alebardi family can boast the title of the oldest butcher's shop of Lombardy.

The butcher Alebardi chooses only the best cattle of the Piedmontese cattle breed Fassone (females only) and breeds them using traditional methods in the countryside of Brescia and not in intensive farming. This is how healthy and succulent meat is produced with a low fat content. The animals are slaughtered in their own slaughterhouse. The two young brothers of Alebardi family take care of this production step, thanks to which customers can buy high quality products that are tender and lean at the same time.

This product is cut freshly, directly after ordering. You can choose between different offered sizes and the desired amount of pieces. The products are shipped in special boxes with dry ice, which is why freshness and integrity can be guaranteed.

Manufacturer: Macelleria Mastra Alebardi

For more than two centuries, Alebardi butcher shop has been carrying on "the art of knife" since 1802.
The Alebardi family praise the title of the most ancient butcher shop of the whole Lombardy, maintaining the specialization of the butchery. Butcher shop Alebardi selects its own Piedmontese Fassona cows (only females), breeding them through natural non-intensive methods, in the countries of Brescia. Growing them with family passed down recipes, allows to obtain succulent and genuine meats, with a very low quantity of fats. The butchering is made in the own butcher shop. Apart from the meats, the butcher shop propose a selection of the local traditional products, derived directly from Italian porks butchered by the Alebardi.
Articolo - 18/04/2018 - ( Network O.I.P. )

Piedmontese Fassona Bovine Race
This Piedmontese race is the Italian local race par excellence. This means that all the cows are born and bred in Italy. High quality meat, tender, lean, and with a very low fat content but those that are present have a great nutritional quality. The Piedmontese Fassona Fiorentina (T-Bone steak) is very tender, it has a delicate taste, the sizes goes from 1,4kg to 2,6 kg, the Fiorentina steak it cut fresh at the moment of the order. Absolutely to cook on the bbq with the embers. The fillet is the noblest part, the Fassona fillet is very big. The soft tagliata is very tasty and it needs a quick cooking on hot plate or bbq. The Cappello del prete is the ideal for boiled meats, roasts or in general long cooking.
Articolo - 21/02/2018 - ( Network O.I.P. )

The Piedmontese Fassona: a true 100% Italian meat
The Piedmontese Fassona is one of the main Italian cow race. its tender, thin and low fat content meats have great organoleptic properties (as it contains good unsaturated fats omega 3 and omega 6) and a very low cholesterol level. It is very versatile meat as it is adapt to recipes as vitello tonnato, roasted meats, and grilled. Every Piedmontese Fassona must be born and breed in Italy Recipe: Piedmontese Fassona Tagliata Put the tagliata on a barbecue or a very hot hotplate and make it cook 5 minutes each side. The meat has to be well roasted on the outside but rare cooked, cut it into slices 1,5.2 cm thick and season it with sea salt, pepper and a drizzle of Extra Virgin Olive Oil accompanied by some grilled fresh vegetables. The ideal wine pairing is a Piedmontese great red wine, we suggest you Dagromis Gaia Barolo.
Articolo - 29/06/2017 - ( Network O.I.P. )

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Costata (Entrecôte) made from Fassona beef from Piedmont - Macelleria Mastra Alebardi


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