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NAMES PICTURES AND DESCRIPTION
OF THE ITALIAN BEEF MEAT CUTS
THE
FIRST CLASS BEEF MEAT CUTS
Here you can find pictures and description of the
following beef meat cuts: filetto, scamone or polpa, lombata, fiorentina,
girello or magatello, fesa, noce, pesce, geretto posteriore. You can find also
images where the cut is located.
| 15
Lombata
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Lombata
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very
appreciated cut it
is more known as roast-beef.
Soft and tasty
it doesn't require long cooking time, it is than good for quick meals.
It is ideal for eating raw with fillet in the "tartare". |
| fiorentina
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FIORENTINA
this famous dish of Tuscany requires a
particular cut: at the two sides of the bone we find filetto and lombata
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| 16
Filetto
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Filetto
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perhaps the most expensive
cut. Very soft requires quick cooking. |
| 17
Scamone o polpa
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Scamone o
polpa
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perfect for the mixed boiled
meats, even if very lean, it is ideally for stewed and braised.
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| 18
Magatello o Girello
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Magatello o
Girello
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cold
veal with tuna sauce, boiled meats, roasted, but also escalope and veal rolls. Good for
"carpaccio".
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| Bresaola
The
bresaola is the typical salami from the Valtellina, the valley on the border
with Switzerland, that obtained the IGP from the EU. Proofs of the production
of this salami are dated 1650.
The
etymology can be connected to the Germanic word "Brasa", meaning
brazier. In the ancient time for making the rooms dry and keep the
temperature constant people used braziers, where they burned pine wood
aromatizing the smoke with juniper and laurel.
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It is produced
utilising the "magatello" and the "punta d'anca" ( an
other name for the scamone) of the adult beef; the meat at first is salted ,
spiced and with pepper added. Then put into sausage skins and seasoned.
The result is that
bresaola has few fat, but a good quantity of iron and protein, and also
salts. It is then suitable for IPO caloric diets, but inadvisable for elderly
and hypertensive people.
Nutrition
indication: Carbohydrates:
0; proteins 29,4; fat 4.6; water 56; cholesterol 66; sodium 2733; calories
159
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| 19
Fesa esterna
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Fesa esterna
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it
is the classic for veal escalope
and
veal rolls.
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| Carne salata = Carne
salada (salted meat)
It is a very old recipe born for maintaining
the meat for long time. In the Trentino area was it was usually the process
of smoking.
it is eaten rough, in
carpaccio and also cooked
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The beef meat,
generally the fesa of manzo, cleansed and cut to compact pieces weighing
about 4 or 8 lbs (1 or 2 kg) is put into a particular earthenware pot called
Pitàr and brined with spices, black pepper, garlic, rosemary, laurel, sage
and juniper added.
During this time the
meat must be turned upside down every day, paying attention to put on the
upper part the parts situated on the bottom and adding, if necessary,
aromatic white wine, for avoiding it to dry. The conservation is made in a
fresh place and with constant temperature at no more of F 42-46 (C 6-8).
This meat is eaten sliced to very thin slices, either rough or cooked,
combined in this case with borlotti beans, extra virgin olive oil of the lake
of Garda and onion finely sliced. |
| 20
Noce
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Noce
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excellent
roasted and boiled. Good for the veal in tuna sauce. |
| 21
Fesa interna
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Fesa interna
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one
of the most flexible parts. Practically suitable for
every cooking.
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| 22
Pesce
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Pesce |
la little tougher than the "noce",
but very good for boiled meats and roasted. |
| 24
Geretto posteriore
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Geretto
posteriore
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like the
foreshank,
but with more flavor. Good for preparing "ossi buchi"
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