Manzo is not a brand for people who “like steak.” It is for the collector who understands provenance, scarcity, and the quiet power of owning what almost no one else can.
For more than a century, the raw Fassone of Piedmont belonged to a single table: the private kitchen of the House of Savoy. No printed menus, no public recipes—only a king, a butcher, and a ledger.
Today, that vanished world is distilled into a modern form: ultra-rare, full-blood Fassone, raised on a single family ranch, offered in limited allocations, and reserved for those who prefer their luxuries to whisper.
the king’s private kitchen, reimagined
a one-of-one lineage
Justin and Lauren steward the first and only fullblood Fassone (Piedmontese) herd in North America; raised, finished, and fabricated on a single estate. There is no second ranch to “scale” with, no parallel program. Each animal carries the same Italian genetics that made Fassone a quiet legend in Piedmont: extreme tenderness, natural leanness, and a clarity of flavor that rewards close attention.
For a connoisseur, this means you are not simply buying “better beef.” You are entering into a relationship with a house that holds one of the rarest red-meat expressions in the world.
a cuisine that was never meant for the public
Between 1830 and 1868, the royal ledgers record a hidden canon of raw preparations; twenty-one coded recipes served not in the ballroom, but in the king’s bedroom at dawn or in hunting lodges by lamplight. There were no menus, no spectators. Only the king, a sworn butcher, and a private chef. Cuts chosen were always the noblest—heart of tenderloin, eye of round, untouched rump cap—finished with whatever the king desired: white truffle shaved at the bedside, snail caviar from Cherasco, rose water distilled in royal greenhouses, even, once, a single leaf of gold pressed onto raw Fassone like a seal.
When that world vanished, the ledgers were locked away and the tradition went silent. What remained was a memory: that the true table of power was not set with seven sauces, but with raw Fassone and an oath of discretion.
The royal tradition of Fassone was never about volume. It was about control. One animal, one butcher, one plate, one king.
Manzo revives that discipline for a new kind of collector. Each animal is full-blood Fassone; never cross-bred, never commoditized. Raised on a single-family ranch and finished in small, deliberate lots.
Allocations are limited. You aren’t choosing from inventory; you are placing your name on a lineage that can be traced from pasture to plate, cut by cut.
refinement without weight
On the plate, Fassone looks like a luxury steak and cuts like one. The difference is what it does not carry: heavy intramuscular fat, palate fatigue, or the sense of having overindulged.
Its unique muscle-fiber geometry delivers a melt-in-the-mouth texture often associated with Wagyu, yet the profile remains closer to a fine tuna than traditional beef. The result is a long, precise flavor line—clear, elongated, and surprisingly light.
For you and your guests, that means:
A steak experience that lingers as a memory, not as heaviness.
The ability to serve generous portions without overwhelming the table.
Raw and lightly cooked preparations - tartare, carpaccio, “beef sushi”- that feel both indulgent and modern.