Sliced beef steak, the ABC

Evolution of sliced steak in Italian gastronomy

Sliced steak, as we know it today, is a relatively recent preparation. It emerged between the 1970s and 1980s, especially in  Tuscany and Emilia-Romagna, in parallel with the growing attention to the quality of meat and the spread of modern catering oriented towards enhancing the product. The term 'sliced steak‘ derives directly from the serving method: the meat is cut into slices about one centimeter thick, across the muscle fiber, before being served on the plate.

The spread of sliced steak in Italy comes from the influence of international cuisine, in particular from the Anglo-Saxon steakhouse. It is therefore not a traditional peasant dish, but has found fertile ground in the Bel Paese thanks to the Italian culture Of grilled meat and the enhancement of noble cuts, especially the loin. With particular attention to the prince of seasonings, extra virgin olive oil.

Meat choice, breeding systems and breeds

The quality of the sliced steak decisively depends on the cattle breed and the farming system. Thefeeding first of all, 'dry' meaning based on cereals (60/70% corn, 20% barley or wheat, pea or fava bean for the rest) and straw or hay, according to purists, without the need to use silage. Organic systems and to pasture improve lipid profiles, with higher omega-3 and antioxidants such as vitamin E and carotenoids (Van Elswyk & McNeill, 2014). Some studies confirm that grass reduces the omega-6/omega-3 ratio compared to intensive cereals (Daley et al., 2010).

Genetic characteristics in turn influence tenderness, marbling, and aromatic profile.

Italian native breeds

• Chianina: lean, firm and very tasty meat, among the most prized after proper aging, with fine and dense muscle fibers.

• Marchigiana: good balance between tenderness and savoriness, with slight marbling and low fat content; versatile for grilling.

• Romagnola: compact, tasty meat with good fat infiltration, particularly suited for grilling.

• Piedmontese (Fassona): muscle hypertrophy ('double muscling') due to a myostatin gene mutation, extremely tender meat and at the same time low in fat, with high juiciness.

International breeds

• Limousine: tender meat, with excellent balance between flavor and juiciness thanks to moderate fat infiltration; fine fibers ensure softness on the grill.

• Charolaise: meat with little marbling but excellent quality; suitable for those who prefer low fat content without losing tenderness.

• Angus (Aberdeen Angus): high marbling, with intramuscular fat that melts during cooking enhancing the flavor.

Physiological variables related to sex and age

The  sex and theslaughter age They directly influence the organoleptic characteristics of beef intended for tagliata.

Differences related to sex

The  scottona (nulliparous female aged 15-24 months) offers the best compromise between tenderness and flavor. Its meat – thanks to delicate marbling, fine fiber, and superior tenderness – is particularly suited for the preparation of tagliata.

I castrated male cattle produce more tender meat compared to bulls, with greater intramuscular fat deposition that contributes to juiciness. The  bulls they instead develop more compact musculature and leaner but less tender meat, although young slaughter (16-20 months) and aging can guarantee high quality.

Veal and beef, what differences?

The Italian classification distinguishes:

• steer: cattle slaughtered between 12 and 24 months, with fine fibers, pinkish red color, white fat and optimal tenderness. Includes the  Central Apennines White Steer PDO (Chianina, Marchigiana, Romagnola breeds) and the Piedmontese Thigh Steer PDO, preferred choices for sliced steak;

• beef: cattle over 24 months (generally 24-48 months), with greater fat deposition, intense red color and more concentrated flavor. The increase in connective tissue requires longer aging.

Selection of cuts and anatomical characteristics

The cuts best suited for preparing sliced steak come from the  loin area of the cattle, an anatomical area subject to reduced muscle movement and therefore naturally more tender:

• sirloin steak (striploin o sirloin): the most used for tenderness. It is obtained from the lumbar region, between the twelfth rib and the pelvis;

• top round (inside thigh): as tender as the sirloin steak but more flavorful;

• rib steak (ribeye boneless): more marbled, therefore juicier. Includes part of the muscle  longissimus dorsi and intramuscular fat;

• boneless rib: compromise between flavor and tenderness, with presence of covering fat.

The choice depends on the desired balance between  marbling (intramuscular fat), tenderness and aromatic intensity. Marbling directly influences perceived juiciness and contributes to the development of aromas during cooking (Hocquette et al., 2010).

Aging

The  aging – that is, the meat maturation process after slaughter – plays a crucial role in improving tenderness, thanks to the enzymatic degradation of myofibrillar proteins (proteolysis). More limited effects are also observed on collagen, while a partial evolution of fats (lipolysis and subsequent transformations) contributes to the development of aromatic profile.

Cooking technique and heat management

The preparation of tagliata requires attention to a few fundamental but decisive steps for the final result.

Pre-cooking preparation

• Bring the meat to  room temperature (about 20°C), to ensure even cooking.

• Pat it dry with absorbent paper to remove surface moisture and encourage crust formation.

• Avoid invasive marinades that can mask the natural flavor of the meat.

Optimal cooking

• Grill or pan very hot (200-250°C), to promote the Maillard reaction.

• Short cooking (2-4 minutes per side, depending on thickness of 2-3 cm).

• Ideal internal temperature: 50-55°C (medium-rare), checkable with a probe thermometer.

• Turn the meat only once to avoid loss of juices.

Overcooking compromises tenderness and juiciness by excessively denaturing myofibrillar proteins, while too low a temperature does not adequately develop the  Maillard reaction, responsible for the typical aromas of grilled meat (Tornberg, 2005).

Resting and slicing

• Let the meat rest  5-10 minutes on the grill or pan to redistribute the juices and complete residual cooking.

• Cut  against the grain at a 45° angle to maximize perceived tenderness, in slices about 1-1.5 cm thick.

Serving and seasoning

Tagliata lends itself to various culinary interpretations, maintaining simplicity as a distinctive element:

• essential with  extra virgin olive oil of quality, preferably medium fruity, and coarse sea salt;

• gourmet, with reductions of  Balsamic vinegar of Modena PDO or PGI.

Gastronomic pairings in turn follow different lines:

• classic with fresh arugula and flakes of  Parmigiano Reggiano PDO o Grana Padano PDO;

• spring-summer, with  grilled vegetables in season (eggplants, zucchini, peppers);

• autumn-winter, with  white truffle o porcini mushrooms fresh;

• in the cold season, with  roasted potatoes and rosemary.

It can be served both as  main course both as a main course in shared dining contexts, carved at the table to enhance the theatricality of the service.

Nutritional properties

According to the European Food Safety Authority, beef significantly contributes to the intake of iron and vitamin B12fundamental for energy metabolism, red blood cell formation, and neurological function (EFSA, 2015). The heme form of iron present in meat, absorbed more efficiently than plant sources, is important to prevent deficiencies in at-risk population groups (Hurrell & Egli, 2010).

The  red meat, consumed in moderation as part of a balanced diet, provides nutrients that are difficult to obtain from other sources. International guidelines recommend a weekly intake of red meat not exceeding 700-750 g, preferring lean cuts (WCRF, n.d.).

Criteria for professional and sustainable purchase

For consumers

• Prefer meat  certified (organic, PGI, animal welfare).

• Verify  origin and traceability through mandatory labeling.

• Choose cuts with balanced marbling, avoiding excessive covering fat.

• Consider the period of  aging (minimum 14 days for grilling cuts).

For professional buyers

• Select  reliable suppliers and transparent with complete documentation.

• Prioritize  organic supply chains and certified sustainable ones.

• Evaluate certifications of  quality and animal welfare (e.g. SQNZ, LINK Animal Welfare Label CReNBA).

• Value information on breed, feeding, slaughter age and aging.

• Consider the environmental impact and the carbon footprint of the supply chain.

The team of  GIFT – Great Italian Food Trade offers qualified support to international operators in the selection of excellent Italian suppliers, ensuring regulatory compliance, quality and sustainability 'from stable to table'. Our experts assist professional buyers in identifying certified commercial partners and verifying relevant documentation.

Sustainability and future of the beef supply chain

The production of  sustainable beef represents a challenge and an opportunity for the sector. Extensive and organic systems, although presenting lower yields, offer advantages in terms of biodiversity, soil health and carbon sequestration in permanent pastures. Optimizing pasture management can positively contribute to the greenhouse gas balance (Garnett et al., 2017).

The certifications of  environmental sustainability and of animal welfare are gaining increasing attention from conscious consumers and operators. Supply chain transparency, supported by blockchain technologies for full traceability, represents a distinctive element for the premium market.

Conclusions: simplicity and quality on the Italian table

The  sliced beef steak represents a perfect balance between simplicity and quality. The choice of breeding method, breed and cut, together with the correct cooking technique, are crucial to obtaining an excellent product that respects the raw material and gratifies the palate.

In an increasingly attentive global context to  sustainability and food quality, favoring organic meats, transparent supply chains and farming systems respectful of animal welfare is a strategic choice both for consumers and for industry operators. The enhancement of  Italian native breeds also contributes to the protection of livestock biodiversity and the maintenance of traditional rural ecosystems.

Dario Dongo

Bibliography

• Daley, C. A., Abbott, A., Doyle, P. S., Nader, G. A., & Larson, S. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.  Nutrition Journal, 9(10). https://doi.org/10.1186/1475-2891-9-10

• EFSA (European Food Safety Authority). (2015). Scientific opinion on dietary reference values for iron.  EFSA Journal, 13(10), 4254. https://doi.org/10.2903/j.efsa.2015.4254

• Garnett, T., Godde, C., Muller, A., Röös, E., Smith, P., de Boer, I. J. M., zu Ermgassen, E., Herrero, M., van Middelaar, C., Schader, C., & van Zanten, H. (2017). Grazed and confused? Ruminating on cattle, grazing systems, methane, nitrous oxide, the soil carbon sequestration question – and what it all means for greenhouse gas emissions. Food Climate Research Network, University of Oxford. https://www.leap.ox.ac.uk/article/grazed-and-confused-ruminating-cattle-grazing-systems-methane-nitrous-oxide-soil-carbon-sequ

• Hocquette, J. F., Gondret, F., Baéza, E., Médale, F., Jurie, C., & Pethick, D. W. (2010). Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers.  Animal, 4(2), 303-319. https://doi.org/10.1017/S1751731109991091

• Hurrell, R., & Egli, I. (2010). Iron bioavailability and dietary reference values.  American Journal of Clinical Nutrition, 91(5), 1461S-1467S. https://doi.org/10.3945/ajcn.2010.28674F

• Tornberg, E. (2005). Effects of heat on meat proteins – Implications on structure and quality of meat products.  Meat Science, 70(3), 493-508. https://doi.org/10.1016/j.meatsci.2004.11.021

• Van Elswyk, M. E., & McNeill, S. H. (2014). Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience.  Meat Science, 96(1), 535-540. https://doi.org/10.1016/j.meatsci.2013.08.010

• World Cancer Research Fund. (n.d.). Limit consumption of red and processed meat. https://www.wcrf.org/research-policy/evidence-for-our-recommendations/limit-red-processed-meat/