A Tuscan Treasure… From the Valdichiana to the hills of Canobolas.

Chianina

Taller than Andrea Bocelli, whiter than Carrara marble and weighing more than a Fiat 500: the majestic Chianina is the tallest, heaviest, and one of the oldest breeds of cattle in the world.

Despite being remarkably distinctive, you probably haven’t seen many Chianina in Australia. When you do, you will notice how their huge frame is highlighted by the porcelain white coat.  They stand out equally against the rolling green or summer dry of the pastures on which they graze.

Chianina is revered as a source of high-quality beef, heralded for its flavour, size and its nutritional profile.  It’s impressive stature and composition is a result of both inherent genetics and an intensive selective breeding program run in Italy after the industrial age through to late last century, aimed at creating the pinnacle of beef animals.  Prior to that, even while used as meat, Chianina also dragged ploughs in the Chiana Valley of southern Tuscany, featured in triumphal processions of the Roman Empire, and attracted the attention of both sculptors and poets.

The breed eventually reached Australia, with two waves of genetic imports in 1972 and 1974.  There was then a long hiatus of importing Chianina, and further difficulties in the early 2000s with an outbreak of disease in Italy which prevented further global expansion of the breed at that time. While later imports of Chianina and their genetics have been achieved, Chianina remain a rare – though beautiful – sight across Australian farmland.

Chiangus

As well as Chianina, Paranjack carries a stud line of registered Chiangus cattle.

As genetically muscular and large cattle, Chianina are an excellent choice for crossbreeding with other beef cattle, injecting enviable hybrid vigour into their progeny.  They are most commonly used to generate Chiangus (when crossed with black Angus) and Chiford (crossed with Hereford) but are also crossed with other breeds.

The best of both breeds.

In many ways, Chiangus could be described as the perfect beef animal, perhaps reflected in its popularity in the USA beef market.

Chiangus carries the fertility and mothering traits of Angus for high rate of joining and rearing success. It also boasts the economically beneficial growth rate and dressing weight from Chianina. The disease resistant traits of Chianina tend to carry, including high resistance to pink eye, and as a result of both breeds having black skin pigmentation the cross breed remains resistant to cancers.

The ivory coat of a pure Chianina bull will typically be recessive when crossed with an Angus dam, such that the F1 calf generally retains the favourable market impressions of black Angus, with all the benefits that the Chianina genetics bring.

Farm & Operations

Paranjack’s Provenance Promise

From farming practices to beef production, sustainability is key.

We employ an ongoing program of considered and sustainable pasture improvement in consultation with a local agronomist, to ensure that our cattle graze exclusively on a variety of mixed grasses and clovers.

A “whole of beast” ethos is critical, ensuring minimum waste and maximum respect and utility.


Quality is assured at each step of the process.

Our premium, grass-fed beef comes from purebred genetic lines of ancient breeds.

Best farming practices and ethical processing practices underpin Tilda Chianina’s stud and commercial operations, including a balance between minimal human intervention and maintenance of high animal welfare standards.


All our cattle are raised and finished on farm.

Our beef cattle are processed locally and a direct-to-consumer business model is used to ensure food miles are kept to a minimum.

A true paddock to plate experience is guaranteed for customers and is traceable from start to finish so you have confidence knowing where your beef comes from.


   

What’s in a name?

The name Tilda Chianina is both a tribute to Matilda of Tuscany or La Gran Contessa, who reigned during the Italian Middle Ages, as well as a nod to the iconic Australian name “Matilda” – shortened, in typically Australian style.  It carries echoes of the famous Waltzing Matilda, and appropriately so.  To “waltz Matilda” is to travel the road, and Tilda Chianina aims to help this grand Italian icon in its journey from Tuscany all the way to the paddocks and plates of New South Wales. Just as these early “Matilda” references are steeped in history, so too are Chianina cattle, descendants of the aristocratic beasts so highly revered in Italian tradition. 

The name “Chianina” itself resonates with the essence of Italy, echoing the original home of the cattle in the Valdichiana.  It is pronounced with a distinctive Italian “hard C”, akin to "chianti", a beloved Italian wine and perfect companion for a feast of Chianina beef. By blending the timeless charm of the name “Matilda”, with the provenance of Chianina, Tilda Chianina pays homage to the past while embracing the future of premium beef production in Australia.

Chianina beef has been loved for centuries, from the Medici family to modern day chefs, celebrities to home cooks. The breed’s extremely fine marbling concentrates around the muscle giving it a distinctive tenderness and leanness. Its unique composition lends itself particularly well to being enjoyed rare or medium rare without sacrificing succulence. The quality of the meat is pivotal to the flavour and enjoyment.

Arguably the most famous cut associated with Chianina is the Bistecca alla Fiorentina, or Florentine Steak. In effect, this is a porterhouse cut, impressive in size (at least 3-4 cm thick) and weight (1-2 kg) with sirloin (bistecca nella costola) on one side and fillet (bistecca nel filetto) on the other.  However, the Bistecca alla Fiorentina itself can only come from the Chianina breed and to that end, it is unique.

Stanley Tucci has a Bistecca alla Fiorentina cooked for him by famous Tuscan chef Fabio Picchi, in his series “Searching for Italy”.  Picchi, who has since passed away, says that “the golden standard for a Florentina is the length of a matchstick. That is the perfect measure”. Why Tucci asks why, and Picchi responds “Why the moon? Why the sun?”, a perfect illustration of the romantic importance of the history and tradition of this dish, the gastronomic pride of Tuscany.

While it has been a staple of Florentine life since the 16th century, the Bistecca alla Fiorentina is just one of the ways in which Chianina beef is enjoyed. Chianina is used in a range of popular dishes from traditional ragus and peposo alla’impruneta to more modern dishes.  Some of the best Italian sausages and trendiest burger places specifically use Chianina, showcasing its robust flavour.

Is your Bistecca alla Fiorentina bonafide?

An authentic Florentine Steak can only come from limited original bloodlines of Chianina cattle bred in Tuscany, Italy, in the same way that Kobe beef can only come from the Tajima strain of Wagyu cattle raised in Hyogo Prefecture, Japan. You may see “Bistecca alla Fiorentina” on a menu or advertised at a butcher, but in all likelihood that steak will come from some other breed.  

Beef

The story is that Bistecca alla Fiorentina was initially prepared as a grand feast for the wealthy Italian banking and political dynasty the Medici family, originally for the feast of Saint Lorenzo held annually on 10 August, and that they would have open fires all around the city of Florence and share beef with all comers, rich and poor.

1.

Four fun Fiorentina Steak facts

Legend has it that in 1565 at one such feast, a couple of British knights were calling out “beef steak”, a phrase that was adopted by the locals and morphed into the word “bistecca”, used to this day in Italian.

2.

As a ban on this beef loomed in Italy in 2001 with threats of mad cow disease, locals mourned it with grieving ceremonies and restaurants held "last dinners" featuring the cut. A mock funeral procession paraded through Panzano in Chianti, complete with a coffin containing a Bistecca alla Fiorentina.

3.

A famous outing for Chianina beef was at George Clooney’s wedding in Venice to his wife Amal, where noted chef Riccardo de Pra prepared a classic Italian feast for the 130 guests, featuring Bistecca alla Fiorentina.

4.

FAQs

  • How are Tilda Chianina Beef Boxes shipped?

    Tilda Chianina Beef Boxes are delivered to your door via refrigerated transport. They are packed in recyclable thermal insulation packaging, with a reusable gel ice pack to keep the meat cool. The insulated liners together with gel ice packs ensure products maintain proper temperature for 12-48 hours.

  • When should I use my beef?

    Our local processing partner labels each pack with its “packed on” date. If you refrigerate your beef between 0⁰C and 5⁰C, your beef cuts should last at least as long as the “best before” indication on similar cuts at the supermarket. In fact, the cryovacced cuts will typically have a longer fridge life than supermarket meat.

  • When will I receive my delivery?

    An indication of the likely delivery date is given on the website at the time you place your order, but we will confirm the date of delivery close to the time.

    Typically, we deliver on the first Sunday afternoon / evening of each month. Where a public holiday abuts a weekend, we will usually bring orders and deliveries forward to allow long weekend planning. There is no delivery in January. .

  • How is the meat packaged?

    Your beef will arrive fresh (not frozen – unless you have made specific arrangements with us). Apart from the sausages, the meat will be cryovacced and individually labelled showing weight, cut and date of packaging. The sausages will have similar labelling but will be presented in a tray to protect their casing.

  • Do you deliver to my area?

    Currently, we deliver within metropolitan Sydney for every round of Beef Boxes. We deliver within Orange on most rounds of Beef Boxes. We also have special delivery rounds to the Southern Highlands and Blue Mountains, upon request or when there is sufficient demand.

  • How should I store my beef?

    According to Food Safety NSW you should refrigerate raw meat promptly. Don’t leave it on the bench top at room temperature. Keep raw meat in a fridge, freezer or esky, below 5⁰C until you are ready to cook it. You should transfer your beef to the freezer while it remains usable if you will not consume it promptly. Beef can easily stay in the freezer for three months.

  • How much freezer/fridge space do I need?

    Allowing two litres of space for each kilogram of meat should provide ample room for your beef.

    For example, an 8kg box would require less than 16 litres of space – approximately 40cm x 25cm x 16cm. Typically, this would be comfortably less than a shelf or drawer the width of a standard single door freezer.

  • How should I defrost my beef?

    We recommend leaving frozen beef in the fridge overnight to defrost. Larger cuts may need longer than overnight in the fridge to fully defrost. We do not recommend using warm water or microwave to defrost beef, nor cooking frozen meat to assist with the defrost process concurrently with meal preparation.

  • Can I buy my beef frozen?

    We don’t usually ship frozen beef however it is sometimes possible to arrange this. Enquire here if you would like to ask us about frozen beef.

  • Are your cattle hormone free?

    Yes. Tilda Chianina cattle are not given any growth or other hormones.

  • Can I buy specific cuts of beef?

    Our standard offering includes the prime cuts mixed with secondary cuts as part of our beef boxes. There are specific boxes which allow you to guarantee a Florentine Steak or a Rib-Eye Steak in your mixed box. This supports a “whole beast” approach, and helps to ensure that every possible part of the grand animal gets used.

  • Are your cattle grain fed?

    Tilda Chianina cattle graze pastures and are not grain fed. Grain fed cattle tend to retain more water than grass fed cattle and meat portions shrink more when cooked, as a result.

  • Can I buy larger quantities of beef from you?

    Definitely! Please ask us about bespoke orders including “Quarter Chi” – starting at 40kg and up to a full quarter beast.