| |
NAMES PICTURES AND DESCRIPTION
OF THE ITALIAN BEEF MEAT CUTS
THE SECOND CLASS BEEF MEAT CUTS
Here you can find pictures and description of
the following beef meat cuts: costolette or braciole, cappello del prete,
fusello, fesa di spalla, petto or brione, controfesa di spalla or fesone,
sottospalla, geretto anteriore, fiocco, reale or punta di petto,
pancia. You can
find also images where the cut is located
| 3
Costolette o
Braciole:
|
Costolette
o Braciole
|
A middle price cut, but fantastic.
Among the various preparations to signalize "cotoletta alla milanese"
and "braciole in umido" (stewed chops)
|
| 4
Cappello del prete
|
Cappello del prete
|
Also
a basic cut for the mixed boiled meats.
Very good for braised.
|
| 5
Fusello o Girello di spalla
|
Fusello o Girello di spalla
|
boiled
or stewed is tasty and creamy. It is a very good part for preparing cooking bases.
|
| 6
Fesa di spalla
|
Fesa di spalla
|
a
big and thin slice is good for the rolled roasted.
|
| 7
Petto o Brione
|
Petto o Brione
|
good
for braised and roasted
|
| 8
Contro fesa di spalla, fesone
|
Contro fesa di spalla, fesone
|
suitable for roasted,
because non very lean, often minced.
|
| 9
Sottospalla
|
Sottospalla
|
difficult
to find, often used for the minced meat
.
|
| 10
Geretto anteriore
|
"Geretto anteriore
|
it is the
part for the "ossobuco", but also good for broth and cooking bases. |
| 11
Fiocco
|
Fiocco |
boiled,
braised, roasted, stewed…with sauces and cooked slowly it is very flexible.
|
| 12
Reale o punta di petto
|
Reale o punta di petto |
like the shank , but leaner. For this reason the traditional cooking
suggests to lard before to roast |
| 13
Pancia
|
Pancia
|
rather
fat it is good for roasted and braised. It is traditionally used for the mince
meat of the ragout bolognese |
go to
the home page
| |
|
