{"id":7571,"date":"2026-07-27T06:33:34","date_gmt":"2026-07-27T06:33:34","guid":{"rendered":"https:\/\/www.ristoranterosso.it\/bistecca-a-roma-tagli-prezzi-e-come-ordinarla\/"},"modified":"2026-10-23T12:09:18","modified_gmt":"2026-10-23T12:09:18","slug":"bistecca-a-roma-tagli-prezzi-e-come-ordinarla","status":"publish","type":"post","link":"https:\/\/www.ristoranterosso.it\/en\/bistecca-a-roma-tagli-prezzi-e-come-ordinarla\/","title":{"rendered":"Steak in Rome: the cuts, the prices and how to order it"},"content":{"rendered":"<style>.rosso-art{--ra-gold:#c59134;--ra-line:#e6e6e6}.rosso-art .ra-top{display:flex;flex-wrap:wrap;align-items:center;gap:10px 14px;margin:0 0 18px}.rosso-art .ra-chip{display:inline-block;padding:5px 12px;border-radius:20px;background:rgba(197,145,52,.12);color:var(--ra-gold);font-size:.72rem;font-weight:800;letter-spacing:.9px;text-transform:uppercase;text-decoration:none}.rosso-art .ra-read{color:#6b7280;font-size:.85rem;letter-spacing:.2px}.rosso-art .ra-toc{border:1px solid var(--ra-line);border-radius:14px;padding:18px 22px;margin:0 0 30px;background:#fafafa}.rosso-art .ra-toc p{margin:0 0 10px;font-weight:800;font-size:.78rem;letter-spacing:1px;text-transform:uppercase;color:#6b7280}.rosso-art .ra-toc ol{margin:0;padding-left:1.15rem;display:grid;gap:6px}.rosso-art .ra-toc a{color:inherit;text-decoration:none;border-bottom:1px solid transparent}.rosso-art .ra-toc a:hover{border-bottom-color:var(--ra-gold);color:var(--ra-gold)}.rosso-art .ra-sintesi{border-left:3px solid var(--ra-gold);background:#fafafa;border-radius:0 14px 14px 0;padding:20px 24px;margin:34px 0}.rosso-art .ra-sintesi h2{margin:0 0 10px!important;font-size:1.15rem!important}.rosso-art .ra-sintesi ul{margin:0;padding-left:1.1rem;display:grid;gap:7px}.rosso-art details{border-bottom:1px solid var(--ra-line);padding:14px 0}.rosso-art details summary{cursor:pointer;font-weight:700;list-style:none;display:flex;justify-content:space-between;gap:14px;align-items:baseline}.rosso-art details summary::-webkit-details-marker{display:none}.rosso-art details summary::after{content:\"+\";color:var(--ra-gold);font-weight:800;font-size:1.25rem;line-height:1}.rosso-art details[open] summary::after{content:\"\\2013\"}.rosso-art details p{margin:12px 0 2px;color:#4b5563}<\/style>\n<p><br \/>\n<!--ROSSO:EN--><\/p>\n<div class=\"rosso-art\">\n<div class=\"ra-top\"><a class=\"ra-chip\" href=\"\/en\/category\/ristoranti-di-carne-a-roma\/\">Steak restaurants in Rome<\/a><span class=\"ra-read\">3 min read<\/span><\/div>\n<p><strong>Short answer:<\/strong> T-bone and rib steak are sold by weight \u2014 10 and 9.20 euro per 100g \u2014 fillet and tagliata by the portion, 30 and 27 euro. Prussian and Danish beef cost exactly the same on every cut: you choose by taste, not by price.<\/p>\n<p style=\"text-align:center;margin:30px 0\"><a href=\"\/en\/prenota\/\" style=\"display:inline-block;padding:13px 30px;border:1px solid #c59134;border-radius:30px;color:#c59134;text-decoration:none;font-weight:700;letter-spacing:.3px\">Book a table<\/a><\/p>\n<nav class=\"ra-toc\">\n<p>In this article<\/p>\n<ol>\n<li><a href=\"#ra-0-the-cuts-one-by-one\">The cuts, one by one<\/a><\/li>\n<li><a href=\"#ra-1-by-weight-or-by-portion-why-it-matte\">By weight or by portion: why it matters<\/a><\/li>\n<li><a href=\"#ra-2-prussian-or-danish-two-selections-on\">Prussian or Danish: two selections, one price<\/a><\/li>\n<li><a href=\"#ra-3-the-butcher-counter-is-in-the-room-a\">The butcher counter is in the room, and this is what it is for<\/a><\/li>\n<li><a href=\"#ra-faq\">Frequently asked questions<\/a><\/li>\n<\/ol>\n<\/nav>\n<h2 id=\"ra-0-the-cuts-one-by-one\">The cuts, one by one<\/h2>\n<p><strong>Fiorentina (T-bone)<\/strong>, from roughly 800g, 10 euro per 100g. The T-shaped bone holds sirloin and fillet together: it splits well between two people.<\/p>\n<p><strong>Bone-in rib steak<\/strong>, from roughly 500g, 9.20 euro per 100g. More marbled than the T-bone and easier to handle on your own.<\/p>\n<p><strong>Fillet<\/strong>, about 200g, 30 euro a portion. The leanest and most tender cut, and the only one not sold by weight.<\/p>\n<p><strong>Tagliata<\/strong>, about 300g, 27 euro. It arrives already sliced, and it is the simplest way to order steak if you would rather not deal with a bone.<\/p>\n<h2 id=\"ra-1-by-weight-or-by-portion-why-it-matte\">By weight or by portion: why it matters<\/h2>\n<p>T-bone and rib steak are paid per 100 grams, so the bill depends on the weight of the piece you choose. That is why you can walk up to the counter, look at the cuts and have one sliced to the size you want <em>before<\/em> you order.<\/p>\n<p>Fillet and tagliata have a fixed portion price instead. If you want to know what you will spend before you sit down, those are the two with no surprises.<\/p>\n<h2 id=\"ra-2-prussian-or-danish-two-selections-on\">Prussian or Danish: two selections, one price<\/h2>\n<p><strong>Prussian<\/strong> beef comes from Mazury, in northern Poland. Young heifers raised in the wild, heavily marbled, with sugar beet in their diet: the meat is sweet and already tender, and does not need long ageing.<\/p>\n<p><strong>Danish<\/strong> has the opposite character: a stronger, almost gamey flavour and a firmer structure, which is why we let it rest longer.<\/p>\n<p>They cost <strong>exactly the same on every cut<\/strong>. That is deliberate: it makes the choice a matter of taste rather than of budget.<\/p>\n<h2 id=\"ra-3-the-butcher-counter-is-in-the-room-a\">The butcher counter is in the room, and this is what it is for<\/h2>\n<p>The counter sits in the middle of the dining room, in full view. You can walk up, look at the pieces and have the one you choose cut to the size you want, before ordering.<\/p>\n<p>It is the most honest way we know of selling a steak: what you see is what you eat.<\/p>\n<p><a href=\"\/en\/dove-mangiare-carne-a-roma-qualita\/\">How to tell the quality of the meat<\/a> \u00b7 <a href=\"\/en\/menu-cena\/\">The dinner and grill menu<\/a> \u00b7 <a href=\"\/en\/scopri-i-ristoranti-vicino-al-circo-massimo\/\">Practical guide to the Circus Maximus area<\/a><\/p>\n<aside class=\"ra-sintesi\">\n<h2>In short<\/h2>\n<ul>\n<li><strong>T-bone<\/strong> 10 \u20ac\/100g (from ~800g) \u00b7 <strong>Rib steak<\/strong> 9.20 \u20ac\/100g (from ~500g)<\/li>\n<li><strong>Fillet<\/strong> 30 \u20ac (~200g) \u00b7 <strong>Tagliata<\/strong> 27 \u20ac (~300g), fixed portion price<\/li>\n<li><strong>Prussian and Danish cost the same<\/strong> on every cut: choose by taste<\/li>\n<li>Butcher counter in the room: pick the piece and the size before ordering<\/li>\n<li>Viale Aventino 32, three minutes from the Circus Maximus. Open 365 days a year<\/li>\n<\/ul>\n<\/aside>\n<h2 id=\"ra-faq\">Frequently asked questions<\/h2>\n<details>\n<summary>How much does a Fiorentina steak cost in Rome?<\/summary>\n<p>Ours is 10 euro per 100 grams, with a minimum of roughly 800 grams \u2014 so a one-kilo T-bone is around 100 euro, and it splits well between two. The bone-in rib steak is 9.20 per 100 grams, from about 500 grams.<\/p>\n<\/details>\n<details>\n<summary>What is the difference between Prussian and Danish beef?<\/summary>\n<p>Prussian is sweet and already tender, heavily marbled. Danish has a stronger, firmer character and is rested longer. They cost exactly the same on every cut.<\/p>\n<\/details>\n<details>\n<summary>Which cut works for one person?<\/summary>\n<p>The tagliata at 27 euro or the fillet at 30: fixed price, single portion, no bone to deal with. The 500-gram rib steak works if you are properly hungry.<\/p>\n<\/details>\n<details>\n<summary>Can I choose the piece before ordering?<\/summary>\n<p>Yes. The butcher counter is in full view in the middle of the room: walk up, look, and have it cut to the size you want.<\/p>\n<\/details>\n<details>\n<summary>How late can you have dinner?<\/summary>\n<p>The kitchen takes orders until midnight, every day of the year; after that the lounge and cocktail bar stay open until 1am, and until 2am on Friday and Saturday.<\/p>\n<\/details>\n<details>\n<summary>Do I need to book for dinner?<\/summary>\n<p>At the weekend and on Circus Maximus concert nights, yes. Book online or call +39 342 189 9629.<\/p>\n<\/details>\n<p style=\"text-align:center;margin:30px 0\"><a href=\"\/en\/prenota\/\" style=\"display:inline-block;padding:13px 30px;border:1px solid #c59134;border-radius:30px;color:#c59134;text-decoration:none;font-weight:700;letter-spacing:.3px\">Book your table at ROSSO<\/a><\/p>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"@id\":\"https:\/\/www.ristoranterosso.it\/en\/bistecca-a-roma-tagli-prezzi-e-come-ordinarla\/#faq\",\"inLanguage\":\"en-GB\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How much does a Fiorentina steak cost in Rome?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Ours is 10 euro per 100 grams, with a minimum of roughly 800 grams \u2014 so a one-kilo T-bone is around 100 euro, and it splits well between two. The bone-in rib steak is 9.20 per 100 grams, from about 500 grams.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Prussian and Danish beef?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Prussian is sweet and already tender, heavily marbled. Danish has a stronger, firmer character and is rested longer. They cost exactly the same on every cut.\"}},{\"@type\":\"Question\",\"name\":\"Which cut works for one person?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The tagliata at 27 euro or the fillet at 30: fixed price, single portion, no bone to deal with. The 500-gram rib steak works if you are properly hungry.\"}},{\"@type\":\"Question\",\"name\":\"Can I choose the piece before ordering?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. The butcher counter is in full view in the middle of the room: walk up, look, and have it cut to the size you want.\"}},{\"@type\":\"Question\",\"name\":\"How late can you have dinner?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The kitchen takes orders until midnight, every day of the year; after that the lounge and cocktail bar stay open until 1am, and until 2am on Friday and Saturday.\"}},{\"@type\":\"Question\",\"name\":\"Do I need to book for dinner?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"At the weekend and on Circus Maximus concert nights, yes. Book online or call +39 342 189 9629.\"}}]}<\/script><\/p>\n<p>More practical questions &mdash; hours, parking, dogs, accessibility &mdash; in our <a href=\"\/en\/faq\/\">FAQ<\/a>.<\/p>\n<\/div>\n<p><!--\/ROSSO:EN--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Steak restaurants in Rome3 min read Short answer: T-bone and rib steak are sold by weight \u2014 10 and 9.20 euro per 100g \u2014 fillet and tagliata by the portion,&#8230;<\/p>","protected":false},"author":1,"featured_media":7581,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[105],"tags":[137,104,55],"class_list":["post-7571","post","type-post","status-publish","format-standard","has-post-thumbnail","category-ristoranti-di-carne-a-roma","tag-bistecca-a-roma","tag-mangiare-carne-a-roma","tag-ristoranti-a-roma"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bistecca a Roma: tagli, prezzi e come ordinarla | ROSSO<\/title>\n<meta name=\"description\" content=\"Fiorentina e costata al peso, 10 e 9,20 \u20ac all&#039;etto; filetto e tagliata a porzione. 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