The much admired and iconic Bistecca alla Fiorentina (translated to "beef-steak") consists of the tenderloin and sirloin attached together on the 'T' bone, giving you a contrast in tenderness and flavour.

The perfect Bistecca alla Fiorentina, should be at least three fingers thick, weighing about a kilo, served on the bone and adorned with no more than a healthy pinch of sea salt and a drop of olive oil.

You will not find a finer example than this - Rangers Valley Angus Beef is sourced in the pristine northern tablelands of New South Wales, from selected Ration Fed Black Angus cattle, skillfully butchered and wet aged for an optimal minimum of 28 days. The sheer beauty alone of this thick cut T-bone will delight all your senses. 

Traditionally served rare, but we won’t judge if you cook your steak to medium-rare!

Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve consistent marbling scores.