Meet the world’s most famous butcher in Tuscany, Italy

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👋 Hi there, I’m Mr. Taster, and I’m currently in Italy with my awesome friends Mark Wiens and Jeffery, on a mission to savour Dario Cecchi’s one of a kind Steaks in Florence.🇮🇹 Our taste buds are geared up for an epic culinary adventure!

At the Antica Macelleria Cecchini, a renowned restaurant in Tuscany, Italy, an extraordinary meaty feast awaited us. Renowned chef Dario Cecchini’s team expertly prepared a diverse selection of exceptional steaks, beef tartare, and the tantalizing Carpaccio Di Culo, each showcasing a unique texture and artful presentation. From the mesmerizing display of meats grilled over charcoal to the mouthwatering Costata o Bistecca Fiorentina, this culinary experience truly spoiled our taste buds with an array of tender, juicy, and melt-in-your-mouth cuts.

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The flavor for your Lunch Years thank you [Applause] Mark [Laughter] Spe all right guys it’s Mr T here on with Mark wi and Jeffrey we are going to meet the legend Dario chinis the Jolly butcher the happiest man in all of Italy are you ready guys oh so ready what are we going to have anyway vegan let’s Go’s go

Oh my God good to see you man good to see you nice to meet you hello Dario nice to meet you Mar Queen very famous how are you the hunk a Tran cat this is my special cat wow a no I think I’m okay Wow for your lunch wow it’s huge big big big big big to beef or not to beef that is the question to beef or not to beef that’s the question oh beef wow W that’s beef oh man that is unbelievable that’s the size of a torso torso sized

Steak to beef or not to beef today is beef wow gous oh my God G normous this boneless what this is not Mir kilo Kos 300 G 2.3 kilos it’s not M for uh so it’s been aged for days yeah here’s the counter the age counter 33 days 5 hours 50 minutes

Uh famous keti bottle uh always in this shape and had this basket since this time they’ve gone on to make all kinds of fancy versions but this is the original way put see by the way I know you love Mr T I know I love him too he’s amazing

He’s amazing I’ll show you guys upstairs so that you can we going to take him to Dubai tomorrow us so the story is this this painting is my guide says Dario more than 400 years ago in in Italy the only people who were getting painted were uh Saints and uh and

Noblemen this was 400 years ago this was this now that we’re talking about was the beginning of the 1600s but at a certain point they started also painting Artisan workers this original here is one one of the very first um paintings of of a butcher shop representing a butcher

Shop with the old butcher and his assistant my work here is a lot about sustainability raising animals well so that they have a happy life with wide open spaces and good food and a dignified death and this I feel very deeply is my responsibility uh and that also includes using every

Part well from nose to tail as has always been done our way of giving thanks is to se all of my guests at a big long table where you are going now where everybody is sharing a wonderful meet meal and nourishing themselves it is uh represents the death

Of an animal that nourishes our lives and this is my way of giving and this painting it’s like my spiritual guide as I’m standing behind my butcher shop counter it’s always in front of me so I don’t lose my way bra thank you thank [Laughter] you this is this

Is Tom yeah this is the nine and shoulder but they one over there wow wow thank you cheers nice have the big piece it’s nice to cut no beautiful all bone also the flavor is the bone is here yeah oh the bone the good things because it’s come

From the shoulder and uh the flavor is amazing because pump more B because the cow do like that all the time they eat all the time and more muscles more flavor oh man go think is it 2.3 K yeah wow it’s straight up straight up7 into the back and this

Is where the restaurant is up what exists apart from The Butchery wow FL hello Lovely B of vegetables we’ve barely seen any on this trip Mark said a second bite he’s seen in a week a beautiful sea salt with herbs then you take that and just put it right into the extra virgin olive oil and [Applause] Then wow Our Big T the number five enjoyed s thank you Knife cut steak tartar that’s not ground beautiful I am actually you do something naughty and dip it in the salty oil the lemon squeeze simple and perfect don’t know Is it the caracho the the has the cow learning right the pig is called Cy enjoy here thank you for you here are you oh thank you oh man everything is Big here this is a mountain of meat the next por thank you it’s nice having a 2X empty Seats Caro Caro here it is M you ready let’s Go so natural tasting Real Deal beef wow I been scared the First what up [Applause] [Applause] V very okay EXC [Applause] mark thank you thank you bye this is the F almost there Mr tter yeah we have the shoulder bone number five on the chart on the cow chart on the the steak chart this thing is huge W it’s a two person bone yeah

You ready W it’s not a T-bone it’s a Tbone it’s an ore you could row a boat with this bone you ready okay Okay wow oh that one is tender yeah that is really tender and I mean when it’s on the bone the meat on the bone is the most flavorful that’s delicious it’s the most satisfying bone bite you’ll ever take blaming and a bone oh my god oh no way this is like the best

Incredible oh get the burn stuff this is guys cooked 12 hours in the oven look this is Juicy are you allow to sit down wow they me the big nice I love this one I love the bir the best of the day are you a bigat eater the juiciness the flavors fishing with Lot Number 11 was invent from Dar for The Butchery for everything so Ricardo invited us to show the cuts and all the meats so we’re going to go and see them amazing thank you so much thank you and she is the boss [Laughter] bus so what what you have coming up next

Is the costata Latina it’s a bone in rii and it is uh I think if you ask me if I prefer the Betina or the costata Latina they’re right next to each other on the animal I think I’d have to go with the costata so let me know what you think amazing thank

You so much keep the aluminum around the potatoes and put inside our Lord close it wait the fora SE and eat together very good thank you so they asked to keep the potato inside the toil I don’t know what going to happen I think we’re going to have it with with the steak

[Applause] he remember to be or not to Be years years years more Number 12 best altina but this is his cousin the cost altina it’s next to each other beautiful right next to each other first Cousins say s so it’s pig fat it’s Rosemary there’s a bit of vinegar in there and maybe a few more herbs and spices but basically it’s pig fat that they said to add to the potato put some in wrap it back up in the foil and let it melt into the

Potato got to be joking with me it’s like T-bone plus ribs all together in one crazy your beautiful potato to cut it I’m going to give it a double cut an X cut and then better and then oh you put sa there and wow thank you potato to balance all the beef

Goodt time huh yes you got there oh we’ve got a new car on your car okay so pansano is a very small village we are less than 1,000 people here less than 1,000 yeah but we are in the heart of the Cy Cy Cy wine and only in pansano there is 26

Winery 26 Winery amazing now we go now to the our butchering cell butchering room where we AG in the meat the our philosophy to to have all the animal and Hing a whole animal for 30 days wowow that means like have more um make more softer the meat also

We relax the meat yeah then also aging the meat all right I know we don’t do too much like a dry AG cuz like here in T tast is like like the different to Max of 30 days aging all right 35 depends and uh see the our philosophy to

Our philosophies is to respect the uh the animal because we have to kill the animal now and we have respect to eat every piece in the best way and uh yeah we respect them in another way we eating them yeah yes yes yes in the best way yeah yeah

No because you have to do a sacrifice and but uh you have to respect also you have to sacrifice the the animal for feed the people yeah but at the same time you have to respect him no yeah and uh that work C to use everything like

Make broth with a bone uh use the shank for brazed boiled uh the St like you it just uh before and uh some special oh I smell meat W And oh my god wow holy cow holy oh my gosh so it’s always whole animal yeah aged but not dry aged just aged and relax this is why days after we remove the quarter and we go in the other cell that we work also the belly the loin and the

Leg and they do like every week come new new cow and we do a turnover over the the H ready and we move to the other Wow how was the experience that’s a lot of cow it’s the most steak in one room you’ll ever see yeah this is we call the Gold Valley is the best the best area for our County wine wow this is also now this is so nice because as change the afternoon is coming and

The this is the best hi wow you’re beautiful Soo these are the famous Kina cows from Tuscany they’re white they’re elegant they’re beautiful they’re rare and uh it’s a real honor to be here to see them I’ve not seen them before they’re here on the estate of fonto one of the great

Producers of kianti and they used them to compost oh so we’re going to teach them how to dance Persian dance you ready guys you ready yeah they’re Ready bye say goodbye to to the cows oh amazing oh that is full so full of Color Wow you enjoyed panan it’s a place with a lot of heart see oh you already have one of Dario’s um aprons oh yeah hug hug Dario [Laughter] oh oh I like the way it feels one

Moment oh yes oh Carne oh man amazing amazing oh thank you thank you this is the greatest gift ever very much so much thank you app sorry I got to move the car thank you I I’m to it have fun in Rome y for Rome amazing amazing I love you it was

Great have fun have fun the rest of you thank you take care always so good to see you and I’ll see you soon yeah yeah absolutely by thank you