The beef stake itself worth to buy it at least once. Though being myself a Florentine (from Firenze, Toscana, Italia) I perfectly know the difference. Cut is the same, cooking way too (just salt and pepper NOTHING ELSE over it please) 5 minutes each side then 15-20 standing on the bone then rest other five and slice it all (we the Tuscans call it Tagliata) it has to be rare or medium rare but never beyond that point! Taste of this one was different from the Fiorentina but of course you can’t have a Chianina cow like we do in Tuscany. It was very tender and tasteful because of its aging. Not the ordinary bland food you have in USA where you have always to put sauces or other stuff because the basic ingredients are tastless. When the food is good you have to keep it simple and not to cover it with other flavors! At least Meat’n Bones has good and different not monotonous American meats as you find in most places of US. To get something close to our European healthy tasteful beef you have to buy stuff like this or wagyu but only if it’s from Japan. Wine to pair with a Fiorentina stake is “always” a Chianti (100% Pure Sangiovese) which we call the blood of our wonderful region.