Manzo Fassone isn’t just beef; it’s an experience. With its delicate, raw nature and precision-driven methods, it’s redefining the standards of luxury beef for those who demand more.
Discover the Future of Beef: Manzo’s Game-Changing Approach
Imagine biting into a piece of beef so tender, so pure, that it melts in your mouth without any heaviness. Now imagine that same beef, not cooked over a grill, but served raw, clean, silky, and full of flavor. This is the future of beef, and it’s called Manzo Fassone.
Manzo is not your typical beef producer. Born from a relentless pursuit of excellence, the brand introduces a concept of beef that transcends anything traditionally available on the market. From the precise genetics of Fassona cattle to the artisanal butchery techniques learned in the Italian countryside, Manzo is crafting beef like no other. It’s the future of luxury dining, a future where purity, precision, and history converge to create a truly unique culinary experience.
From Piemonte to Washington: Honoring Tradition with Modern Innovation
At the heart of Manzo lies a commitment to the finest cattle on earth: the fullblood Fassona. This breed, which hails from the lush hills of Piemonte, Italy, has a centuries-old legacy of providing chefs with beef that is as clean and pure as it is tender. The House of Savoy once prized Fassona for its exceptional quality, and now, through Manzo, this legacy is being carried on in Washington state.
But while Manzo embraces this rich history, it does so with a modern twist. The cattle are raised with the utmost care on Owens Farms, where every aspect of their diet and environment is engineered to produce beef that is not only high-quality but also consistent in flavor and texture. The use of fullblood Fassona ensures that each cut of meat carries the breed’s distinct characteristics, fine muscle fibers, low collagen, and an extraordinary tenderness that requires no artificial marbling to achieve.
To bring this vision to life, Manzo partnered with Dr. Phil Bass, a meat scientist with a deep understanding of butchery. Under his guidance, Manzo adopted traditional Italian methods of butchering, learning techniques that are passed down through generations of master butchers in Piemonte. This collaboration ensures that each piece of meat is handled with the utmost care, keeping the integrity of the breed intact from farm to table.
The Manzo Experience: Beef, But Like You’ve Never Had Before
So, what makes Manzo’s beef so revolutionary? It’s simple: the way it’s raised, prepared, and enjoyed. Manzo’s beef isn’t meant to be cooked slowly over a high heat. Instead, it’s a new way of thinking about beef entirely, raw, clean, and delicately handled.
While most American beef relies on marbling to create tenderness, Fassona beef works differently. It’s tender not because of fat, but because of the breed’s genetics. Fassona cattle naturally have fine muscle fibers and very little collagen, which means that the beef is naturally tender, even in its raw form. This makes it the perfect choice for dishes like carpaccio, tartare, and even beef sushi, where tenderness and texture are paramount.
This is a game-changer for chefs who are used to cooking beef in traditional ways. With Manzo, they can work with a protein that behaves more like fine fish, delicate, clean, and capable of being enjoyed raw without the heaviness or greasiness that comes with fatty beef. It’s an entirely new approach to beef, one that allows for creativity, precision, and, above all, purity.
Challenging American Beef Culture: A Paradigm Shift
Manzo is not just introducing a new product to the market; it is challenging the very foundation of American beef culture. For decades, U.S. beef has been defined by fat. The grading system, the cooking methods, and even the expectations of consumers are all based on the idea that marbling equals quality. Manzo’s approach turns that idea on its head.
“We’re not competing with marbling. We’re competing with the assumption that marbling is the only path to quality,” says Manzo’s founder, Justin Owens. Manzo is showing that quality beef can exist without heavy marbling. Instead, the breed’s natural structure allows for a leaner, more refined experience that doesn’t require long cook times or excessive fat.
By positioning themselves as an alternative to traditional beef, Manzo is creating a completely new category, one that appeals to the discerning, the adventurous, and the health-conscious. It’s a category where beef is not just about fat content, but about genetics, craftsmanship, and flavor purity. And this shift is beginning to resonate with top chefs, restaurateurs, and luxury dining establishments across the country.
The Legacy of Fassona: A Breed That’s Been Perfected for Centuries
Fassona cattle’s ancient lineage is one of the key elements that sets Manzo apart. For centuries, this breed has been revered for its fine muscle structure and clean flavor. It has been at the center of northern Italian culinary traditions, particularly when it comes to raw preparations. Dishes like carne cruda and battuta are made possible by the breed’s unique tenderness, and these dishes have been a part of Piemonte’s cuisine for generations.
Manzo is not reinventing the wheel; it is simply reintroducing a tradition that has existed for centuries. By working exclusively with fullblood Fassona cattle, Manzo is preserving a piece of history while bringing it into the modern age. This commitment to authenticity and craftsmanship is what makes Manzo’s beef stand out in an industry that often prioritizes speed and mass production over quality.
Why Manzo is the Future of Beef
Manzo is more than just a brand, it’s a revolution in how we think about and enjoy beef. By focusing on the genetic purity of Fassona cattle, the brand has created a product that is not only healthier but also more versatile than anything else on the market. From raw preparations like carpaccio to lightly seared dishes, Manzo’s beef offers a fresh take on a classic protein.
This new approach to beef is challenging traditional expectations and pushing the boundaries of what’s possible in the kitchen. Manzo isn’t just selling premium beef; it’s offering a new culinary experience, one that celebrates purity, precision, and the art of craftsmanship.
Ready to Experience the Future of Beef?
Are you ready to try a completely new approach to beef? Whether you’re a chef looking to elevate your menu or a discerning food lover seeking a unique culinary experience, Manzo’s precision-crafted Fassona beef is the perfect choice. Discover the purity, delicacy, and richness of Manzo today and experience the revolution in beef that’s taking the culinary world by storm.
Visit Manzo’s Instagram and Modern Farmer USA for more information.
