Fassone is not a “program steak.” It is a house signature waiting to be written into your menu; an ingredient that carries the structure of a great beef cut with the lightness and precision your guests now expect.
why chefs choose fassone
a singular ingredient for rooms that ask for more than “just beef.”
Whether you are building a tasting menu or evolving a classic grill, Fassone behaves less like commodity beef and more like a quiet advantage.
Its unusual tenderness and ultra-lean profile give you room to move:
Raw preparations: tartare, carpaccio, crudo - without the heaviness of traditional marbled cuts.
Center-of-plate steaks with full structure, sear, and depth, but a lighter finish at the table.
Tasting-menu portions that satisfy without overwhelming, keeping guests engaged course after course.
For your team, Fassone reads as a disciplined, responsive ingredient: fast to work with and consistent from one service to the next.
designed for modern guests
Today’s guests arrive with new expectations: performance-minded, longevity-focused, and increasingly precise about what they put on the plate.
Fassone meets that moment. It delivers the ritual and satisfaction of a one-of-a-kind experience with a far lower sense of “cost” to the body afterwards; less heaviness, less richness fatigue, and a smoother energy curve after the meal.
request a tasting
If Fassone is to earn a place on your menu, it will be because it performs - in your hands, in your room, for your guests.
The first step is a quiet tasting and a conversation with the owners. No obligation, no program to “sign onto”; simply an opportunity to see whether this ingredient belongs in your repertoire.