CHIANINA MEAT | CarneChianina.it

Oggi è allevata prevalentemente nelle regioni dell’Italia centrale quali Toscana, Umbria e Lazio.

BREED HISTORY

The Chianina is one of the oldest and most important cattle breeds in Italy, and it owes its name to the breeding area: the Valdichiana. Among the hypotheses about its origin, the one founded on historical grounds seems to support that it is an indigenous breed or at least has existed since time immemorial.

The Chianina has been known and appreciated since ancient times: the Etruscans and Romans used animals with a white coat in their triumphal processions and for their sacrifices to the gods, large white cattle that were most likely the ancestors of the current cattle in the Valdichiana.

L'uomo ha dimostrato da sempre una spiccata ammirazione per questa razza, per la sua bellezza e per vivacità di temperamento.

TYPICAL CHARACTERISTICS

Considered a dual-purpose breed for both work and meat, it is primarily raised for meat today, and the selective breeding process is oriented towards early development and higher meat yield for the most valuable cuts. When the animal has been properly fed and cared for, the meat is renowned for its fine fiber characteristics and marbling.

The Chianina is a large-sized breed (1.80 meters at the withers for bulls) with a porcelain white coat (after one year of age, as calves are born wheat-colored).

OUR CHIANINA

The CCBI and Co.pro.car. brands on our products certify the quality of the entire production chain, a sign of a strong alliance between breeders and distribution. Thanks to the code on the label, it is possible to trace all the stages of the chain, starting from cattle farming, through processing in modern processing laboratories, and reaching the sales counter.

All Co.pro.car. products guarantee that adult purebred Chianina cattle are raised exclusively in accordance with the CCBI Discipline and, above all, through traditional breeding practices.

BREEDING

The cattle we process are primarily raised in closed-cycle farms, where the cow-calf line is continued.

The calf stays with the mother until it reaches the fifth month, after which it is gradually weaned and destined for the fattening line around the seventh month.

The breeding facilities, where pasture (free-range or semi-free-range) is not practiced, are mainly organized in free-stall systems, equipped with outdoor paddocks and separate boxes for calf fattening.

FEEDING

The livestock is primarily fed through forage, barley, corn, sunflower meal, and fava beans (without added animal proteins), produced directly on the farm.

All animals are identified by an ear tag bearing the progressive number of the individual animal.

The slaughtered animals are born exclusively in stables subject to the functional checks of the Provincial Breeders' Associations, which verify their production and reproductive data, as well as their characteristics of belonging to the Chianina breed's genealogical book.

Copia di Chianina Beef Catalogue 2023 (1)

It is important to remember that including a portion of meat in your regular diet is extremely useful to ensure the intake of proteins, minerals (especially iron and zinc), and some vitamins from the B group.

NUTRITIONAL VALUES

Chianina meat contains a high percentage of high biological value proteins, which contribute to the formation, growth, and maintenance of our body. The vitamin content consists mainly of B1/B2/PP/B6/B12 and traces of vitamins A and D. Chianina meat is rich in potassium, low in sodium, contains a significant amount of phosphorus, and a decent amount of iron and zinc. Meat helps in treating anemia, nervous exhaustion, muscle fatigue, amnesia; it prevents muscle weakness and intellectual fatigue.

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