Italian cuisine

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ITALIAN NAMES AND DESCRIPTION OF THE MEAT CUTS

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ITALIAN BEEF MEAT CUTS MANUAL

The table shown above is an orientation to understand more or less of what we are talking about, because all over the world  there are different names and cuts. In the following pages you find a detailed description and pictures of the cuts and their location. In each recipe you can find a link to this manual and the number of the cut used for the recipe. In this manner you will be anyway able to find  a more appropriate meat cut for each recipe.

We have classified three meat classes: First class, Second class, Third class.

BEEF MEAT CUTS TABLES

go to >> First class cuts (blue color): they have not bones, much flavor, thick consistence and don't need long cooking for preserving their taste 

go to >> Second class cuts (dark grey color): they are more fibrous, for this reason are good roasted or baked

go to >> Third class cuts (grey color): they are characterized by more fat and hardness, requiring long cooking

ITALIAN NAMES AND DESCRIPTION

VITELLO = milk. fed VEAL 

Animal both male and female, up to six months old, maintaining all its milk teeth and weighing from 220 UP 360 POUNDS (100 up to 180 KG)

VITELLONE = VEAL: animal that's 18 to 20 months old, and has cut its first two permanent incisors. .

MANZO O MANZETTA= BULLOCK OR YOUNG COW:

Young animal both male and female, less than 3 years old. In Italy the meat from a female animal is more esteemed. For this reason is called in a different manner (manzetta or scottona).

BUE = STEER Adult (bull) castrated animal.

VACCA/MUCCA = COW Adult female animal, generally more than 30 months old.