RED MEAT SELECTION
Pork meat
At our butcher shop, we are committed to offering only top-quality pork meat. Every cut we provide is rich in flavor and free from artificial preservatives, ensuring a healthy and delicious product for your table. We offer a wide range of special cuts to satisfy every taste and every recipe. From succulent tenderloin to flavorful loin and tasty ribs, our butcher shop is the ideal place to find the perfect cut for any occasion.
Click here to see the pork meat cuts
Click here to see the pork meat cuts
BLACK PORK
The black pork of Parma, also known as the black Parmigiana breed, has a slate-black coat with sparse, very dark bristles and a complete absence of white. It has a large head with a straight profile, and ears that hang forward and downward. The meat of the black pork of Parma is used in cooking, but above all for high-quality cured meats.
Click here to see the cuts of suino nero meat
MIDDLE WHITE PIG
(SHORT-SNOUTED PIGLET)
This docile breed has retained the pointed ears and short snout characteristics of the Small White. Its flattened muzzle makes it less suitable for rooting compared to breeds with a longer snout. It grows quickly and produces high-quality meat. The pig has a short body and a distinctive flat nose, which allows it to forage like other breeds and makes it a better pig for pigsty conditions. Although it can accumulate a lot of fat, it produces well-marbled, tender, juicy meat known for its organoleptic qualities. This pig is usually preferred for its meat rather than for bacon. It is also excellent as a suckling pig.
ASADO
Asado, literally meaning “cooked over embers,” is a cooking method that originated in the vast Argentine plains known as the “Pampa” and has spread throughout South America. The typical meat used in this traditional preparation is what is known as beef short ribs.
Click to watch the video of the Asado preparation
In the photo: Asado in Patagonia, Argentina.
Click to watch the video of the Asado preparation
In the photo: Asado in Patagonia, Argentina.
ACHURAS
Offal and organs, or achuras, include chinchulines (intestines), molleja and animella (sweetbreads), creadilla (testicles), ubre (udder), chorizos (a type of sausage), morcillas (blood sausage), chorizos bombón (“bonbon” sausages), salchicha criolla (creole sausage), entrañas (skirt steak), etc.
More recently, vegetables such as zapallos asados (roasted squash) and other plant-based options like choclo (tender corn) have also become part of the grill or ember-cooked tradition.
ARGENTINE ASADO CUTS
Asado requires specific cuts of meat: vacío, tira de asado, or costillar, and less frequently cuts such as entraña, colita de cuadril, bife ancho / long steak, ribeye / ojo de bife, marucia / marucha, and eminence de lomo.
Click here to see the Argentine meat cuts
Click here to see the Argentine meat cuts
ANGUS SCOTTONA STEAK
This steak cut, like all our other Angus cuts, comes from our reserve of 4-year-old Angus cattle — a truly mystical taste experience! Time matures the meat, and raising a cow for 4 years is quite a long time, but we want to offer something truly exclusive to our customers. So when you see these cuts available, I highly recommend trying them if you’re looking for something truly unique!
PODAVINI HAMBURGER
Our interpretation of the most popular dish in the world. With a naturally refined flavor, specially crafted at the request of our most discerning customers. We choose to go back to the roots by offering a completely natural product. We use selected cuts, never scraps. These hamburgers are made with scottona beef: Trevigiana, Piemontese, Chianina IGP, and Black Angus. When the meat is good, nothing else is needed.
OZAKI HAMBURGER
In Japan, each prefecture has its own Wagyu beef — just like in Italy, where every region has its own wine. Most Kuroge Wagyu cattle come from Miyazaki Prefecture, a highly prized area that is home to one of Japan’s finest Wagyu meats: Ozaki beef. This meat comes from Kuroge cattle raised by Mr. Muhenaru Ozaki. The Japanese Wagyu Association awarded him for the innovation and quality of his breeding practices, granting him the right to use his own name to identify his Wagyu — hence, Wagyu Ozaki.
Today, Mr. Ozaki is the only breeder in all of Japan allowed to name his beef after himself. On the Ozaki farm, the feed given to the animals every morning and evening is prepared with meticulous care through a gentle process that takes two hours per meal and involves no pre-packaged feed.
RED + WHITE PRIME MARABLED BEEF
ABP Poland offers this fantastic beef with exceptionally high-quality marbling. Pure tenderness and intense flavor. Carefully selected and meticulously hand-prepared for true connoisseurs and lovers of unique meat.
BLACK ANGUS PICANHA
Picanha is a traditional Brazilian cut that corresponds to the rump cap or top sirloin cap. When cooking picanha, it is essential not to remove the fat cap, as the melting fat enhances the flavor of the entire cut. Picanha has a distinctive triangular shape and, once cooked, is incredibly juicy and tender. A fantastic cut for those seeking something truly spectacular. Creekstone Farms is one of the most renowned U.S. ranches for Black Angus beef.
HAMMER STEAK
The Beef Hammer is a traditional Anglo-Saxon cut that is almost unknown in Italy. In a way, it’s similar to the tomahawk — the star-spangled ribeye that resembles an axe due to its long curved bone. The hammer, on the other hand, has a straight and slightly shorter bone, which is why many associate it with a hammer, although in my opinion, it looks more like a club.
RED SPOTTED MEAT
Starting from the early 1800s in Austria, by crossbreeding the native Bergshek breed with German and Swiss Simmenthal, a group of Red Pied (Pezzata Rossa) breeds of various qualities began to emerge. Today, Pezzata Rossa accounts for over 80% of Austria’s cattle population. It has a faded red coat, with legs, belly, and head generally white, short horns, and large yellow hooves.
BLACK ANGUS RIBS
The Beef Ribs Black Angus Prime from Creekstone Farm are beef short ribs — one of the most appreciated cuts by true American pitmasters. As a result, it’s a truly impressive cut. They are rich in fat and connective tissue, but thanks to slow and prolonged cooking, they reveal their full succulence and tenderness.
DIAPHRAGM
The beef diaphragm does not have the same texture as a more “common” cut. When sliced, you can clearly see the muscle fibers that give the piece its unique texture. The flavor is intense and rich, bold and deeply satisfying.
CHIANINA PGI
Vitellone Bianco dell’Appennino Centrale: a brand and a name used to identify, certify, and guarantee the meat of Chianina cattle, one of Italy’s most prestigious beef breeds. Today, Vitellone Bianco dell’Appennino Centrale is the only IGP-certified quality mark for fresh beef produced in Italy. The name “Vitellone Bianco” has a very specific and meaningful origin, as it traditionally referred to beef cattle between 12 and 24 months of age.
THE PRUSSIAN
This land offers some of the finest meat in the world, thanks to its well-known tradition of cattle farming. Tender and full-flavored, it is sought after everywhere for the quality of its marbling. In fact, the cold climate and semi-free-range farming allow the animals to develop a richly marbled meat.
JAPANESE WAGYU BEEF
Commonly known as Wagyu (from “wa” meaning Japanese and “gyu” meaning beef), Japanese cattle are globally renowned for their refinement, marbling, and texture. The fattening process, required to reach a final weight of around 700 kg, takes approximately 900 days and involves a diet of grains and rice straw — essential for the development of marbling and the white color of the fat. Available by pre-order.
Click here to see the Wagyu beef cuts
Click here to see the Wagyu beef cuts
IBERIAN ANGUS
Spain has long been known for the quality of its meats — from the famous Rubia Gallega to Angus, not to mention the exceptional Wagyu. The humid, rainy climate contributes to making the pastures a truly unique and distinctive feature. Among the three, the Rubia is an indigenous breed that in recent years has stood out for its truly unique flavor. Its name literally means “Blonde of Galicia,” referring to its golden fat-covered coat.
BAVARIAN (DUNKEL)
Germany, with over 40 cattle breeds, ranks second among European beef producers. This wide variety of breeds reflects the climatic and dietary differences found across the country — from the Bavarian Alps to the North Sea coast. From the Bavarian Red Pied (Simmental) in the south to the Holstein Friesian in the north, German beef offers a rich diversity shaped by its regional environments.
SLAVIC HEIFER
Eastern Europe, rich in flora, offers one of the best habitats for cattle farming. Here — particularly in Hungary, Croatia, and the Czech Republic — we have carefully selected farms that produce beef with a very sweet and delicate flavor. The cattle are fed a diet based on corn, cereals, and maize.
SWAMI WAGYU
Near Västervik in Sweden, Swami Wagyu is born — a 100% Tajima full-blood Wagyu, made possible by importing the finest Wagyu embryos from the United States, among the best outside Japan. Mainly steers, these animals are typically raised to an age between 6 and 9 years before slaughter and are grass-fed. As a result, the flavor of this meat — unlike Japanese Wagyu — is much more intense, taking the taster on an unforgettable sensory journey straight to Sweden.
RED DANISH
The “DANESE” is among the most sought-after and widely consumed beef in the world, thanks mainly to its rich flavor enhanced by the right balance of intramuscular fat and its distinctive bright red color. Its intense taste and extreme tenderness make Danish beef perfect for large barbecues. It features lively marbling and bold flavor. The cattle are heifers between 3 and 8 years old, raised in the far north of Denmark.
SASHI BEEF
From the pastures of Finland comes a prized meat often referred to as the European Wagyu, thanks to its high level of marbling. For this reason, the meat is marketed under the brand name Sashi, which in Japanese means “marbled.”
GALLEGA RUBIA
Rubia Gallega is one of the 10 most prized meats in the world — but for us, it ranks among the top 5. It’s an exceptional meat with a rich, enveloping flavor; in just one bite, you can taste the aromas of Galicia and the care with which the cattle were raised. It’s no coincidence that the Spanish call it “the unforgettable meat.” One of the meat’s signature traits is its creamy, golden fat — and from this, along with the color of the coat, comes the name “Rubia,” which means “blonde”!
DRY AGE
In **dry aging**, the meat is left to rest in refrigerated chambers at a temperature between 0 and 4 degrees Celsius, with 85–90% relative humidity and constant airflow, in order to “dry” it perfectly — with a consistent aging process that can last up to 19 months.
The secret of dry-aged steak (such as Fiorentina, ribeye, or roast beef) can be summed up in two words: flavor and tenderness.
*For true meat lovers.*
MILK-FED VEAL
What is veal? The term “veal” refers to the **meat of male cattle weighing less than 250 kg and slaughtered before the age of 12 months**. More specifically, milk-fed calves are under 8 months old.
COWBOY STEAK
The Cowboy Steak is a traditional American cut that’s gaining more and more popularity in our country as well. It closely resembles the Tomahawk, with the main difference being that the bone in the Cowboy Steak is trimmed down, making it easier to plate and cook. The Cowboy Steak is obtained by selecting the loin between the fifth and twelfth rib; it’s very flavorful and tender due to the high marbling in that part of the meat.
TOMAHAWK
Ever heard of the Tomahawk? If you’re thinking of the traditional Native American axe, you’re not far off — although we’re talking about a delicious cut of meat that closely resembles it in shape and size. From Australia to the United States, the Tomahawk steak has conquered the world.
IRUKI PREMIUM RIBEYE
Iruki is a premium meat rooted in Basque culture. The quality of this meat comes from superior cattle feeding. The calm and stress-free breeding of beef cattle, combined with a diet rich in natural grains, allows the muscle to develop into high-quality meat and fat.
FIORENTINE AND RIBEYES
At our butcher shop, you’ll find the finest American ribeyes and Fiorentina steaks, carefully selected from two top-tier sources: Nebraska and Creekstone Farms.
The Fiorentina from Creekstone Farms, made from Black Angus cattle, is tender, marbled, and full of flavor, thanks to natural farming methods and extended aging. It’s a premium cut, perfect for those seeking the highest quality.
Alongside it, we offer Nebraska ribeyes, known for their bold taste and excellent grilling performance, sourced from selected farms in the American Midwest.
These are perfect cuts for a serious barbecue or for those who want to serve only the very best. Come discover them at our butcher shop.
BLACK BUFFALO
At Macelleria Podavini, we believe in the value of Italian excellence — that’s why we also offer meat from the Italian Mediterranean Buffalo, a specialty still relatively unknown but of outstanding quality.
Raised in Italy since the Greco-Roman era, the buffalo is now found throughout the country, with a strong presence in Campania, where the famous milk used for DOP buffalo mozzarella is produced. However, beyond milk, buffalo meat also deserves great attention: it’s similar to beef but stands out for its firmer texture and delicately sweet flavor — a true surprise even for the most experienced palates.
HUNGARIAN WAGYU
At Macelleria Podavini, we select only the finest meats — and Hungarian Wagyu is one of the rarest and most prestigious examples. It’s not just tender. It’s not just marbled. It’s an extraordinary meat, among the most sought-after in Europe, crafted for those who seek an intense, structured, and enveloping flavor.
This Wagyu is raised with obsessive care, in controlled environments and with a diet specifically designed to develop ultra-fine grain and a perfect balance between meat and intramuscular fat. The result is a juicy, tender, almost buttery meat that melts in the mouth and leaves a long-lasting, unmistakable taste.
