ITALIAN NAMES AND DESCRIPTION OF THE MEAT CUTS
ITALIAN BEEF MEAT CUTS MANUAL
italian cuts of meat
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
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)
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).