It is a cut obtained from the final part of the loin, considered even more valuable because it is also partly composed of the fillet. The thickness wider than the rib responds to the ancient Tuscan tradition from which the name rightly derives. There is no Florentine without Chianina; the large, elegant and powerful bovine breed is the secret of this Tuscan delicacy. Another piece on which we do not settle is that of form. It must be a perfect heart, with a not too thick layer of white fat around it and the spine in the center to draw the T. On one side of the bone the fillet, on the other the sirloin.