In Tuscany, the specialty is the Fiorentina: an enormous and succulent T-bone steak (imagine a prime rib, but twice as cool, with two beef tenderloins on either side of a big cheeky bone) cooked, in respect to tradition, on the grill. In this region, they always say that if the steak isn’t more than three fingers thick, it’s a carpaccio.

Since the beginning of the Big Mamma adventure, they have gotten their kicks out of exploring new fields of Italian gastronomy. And when their own chef Rocco came home from a weekend in Florence and told them about the incredible T-bone that he’d eaten at Da Mario, they just couldn’t help themselves.

They have a 3-metre long barbecue (size does matter) on which they grill 1kg T-bone steaks and 1.3kg Tomahawk steaks, using a mix of Cherrywood and quebracho to infuse the meat with unparalleled flavour. But the recipe is pure Tuscan tradition.

They have taken over the meat production from A to Z: easy

Their challenge? To serve tender, tasty, crazy good meat 2 to 3 times cheaper than you’ll find elsewhere. To do so, they buy the beasts whole, cook every part and eat the whole animal. It helps that they feed the animals themselves to obtain extraordinarily tender corn-fed meat, and that they mature the meat for at least 30 days to give it epic flavour and depth.

It doesn’t hurt them to know that buying the animals whole is more responsible and they were also disappointed with the quality/price ratio of the meat they were finding.

These days, if you want to eat hormone-free that was raised with love, either you can’t find it or it costs a fortune. That’s why they recreated their own industry from A to Z, with their own cows and their breeder in France. They made an exception to their 100% Italian rule, because the best meat is found in France. In fact, even the Italians get their meat from here.

They want to serve quality meat, that they are proud to serve to our children and at a price that’s accessible to more than just the dudes who created Google.