italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes

gluten-free

white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes

encyclopaedia

italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news

contact

Italian cuisine
italian cuisine at home
Promote Your Page Too


Italian Cuisine at Home
on Google+

NAMES PICTURES AND DESCRIPTION OF THE ITALIAN BEEF MEAT CUTS

 THIRD CLASS BEEF MEAT CUTS

italian cuts of meat

Here you can find pictures, description and italian names of the following Italian beef meat cuts: testa, lingua, collo, interiora, stinco, ginocchia, coda, sangue, tettina, testicoli, animelle. You can find also images where the cut is located. This beef meat cuts are considered third class meat cuts.

first page

GO TO THE SECOND CLASS CUTS

GO TO THE  FIRST CLASS CUTS

clip art or beef meat cuts

1
testa

testa

animelle
head

the parts generally used in the cooking are the tongue and the brain (specially of the veal)

lingua salmistrata

animelle/cervella di vitello (brain)

fried or boiled are a classic of the poor cooking of Northern Italy

lingua

the tongue is a classic of the mixed boiled meats specially in Lombardy, Veneto and Piedmont

Lingua salmistrata  

cured beef tongue: it is a traditional Lombard salami, very cheap but tasty. It is prepared rinsing well and removing all the skin, then it is beaten for making it tender. Then must be rubbed with spices and saltpeter and boiled for at least 2 hours in water with vinegar.

2
Collo

Collo

neck

Collo

collo

not very tender but tasty, the meats derived from this part of the body require long cooking time and combine well with strong sauces. They are then good for stewed, braised and for a good broth.

14
Interiora

Interiora

offal

 Interiora

They were very used in the traditional cooking, that needed to find proteins at a cheap price. They have also  many nutrition proprieties. Due to their strong flavor and consistence sometime are not appreciated

fegato (liver) 

very famous "fegato alla veneta" with onions

trippa (tripe)

traditionally served in soups, with vegetables and beans

polmone (lung)

it is to be remembered as ingredient for ancient soups.  A long preparation is required. come as "riso e corada" of Milan (rice and lung)

cuore (heart)

  soups

rognone (kindney)

traditional cooking is "trifolato" with parsley

23
"Stinco" e ginocchia

Stinco

 

shank and knees

with this poor cut  are made many traditional dishes

 

ossibuchi

ginocchia  (knee)

The knee is the basis for the "nervetti" (the nerves) or it is used for obtaining a natural gelatin.

Stinco ( shank)

The shank can be cooked both baked or roasted

Stinco

midollo ( marrow)

it is the basic ingredient for the "risotto alla Milanese"

beef marrow risotto

25
Coda

Coda

tail

Coda

coda

to be eaten after long and spicy cooking. If you like very lean meat it is not good for you…  

not in the cuts table
blood

sanguinaccio

 

 It is a sausage made with the blood. There are many varieties either with mixes meats or only of pig. It is possible to recognize them from the dark color and the soft consistence.

udder

Tettina

Indispensable for the meat paté. Available only  on demand.

Testicles

Testicoli

considered a specialty and also... aphrodisiac are available only on demand.

first page

GO TO THE SECOND CLASS CUTS

GO TO THE  FIRST CLASS CUTS

table

GO TO ITALIAN RECIPES WITH BEEF AND VEAL MEAT   

italian third class beef mea cuts

italian third class beef mea cuts 

italian third class beef mea cuts

 home page