Meat of pure Maremmana cow breed or crossbreed formed by Romagnola, Chianina, Marchigiana, Charolaise
Limousine, on female Maremmana lines. The quality parameters regarding the carcass usually include a loss in weight in 24 hours less than 3% and a pH 24 hours from butchering going from 5.3 to
5.9. As far as the chemical-physical features of the meat, it can reach a content in proteins higher than 20
g/100 g of meat and a content in cholesterol lower than 80 mg/100 g of product.