It is a cut with a high percentage of connective tissue crossed by small portions of fat and rich in muscle, crumbly and very tasty.
How to cook it: Stew 1,30 h\Kg over low heat Roast and boiled 1,30 h\Kg Stew 2,00 h\Kg Also excellent to mince for stuffing or as a base for the preparation of meatballs and meat sauce.
Rear Neck - Tenerone
It is a cut with a high percentage of connective tissue crossed by small portions of fat and rich in muscle, crumbly and very tasty. One of the typical features of the Piedmontese breed is expressed with the characteristic big neck of the animal: the tender.
How to cook it:
Cutting indicated for cooking the roast: recommended cooking 1.30 h\Kg over low heat. Also suitable for the preparation of boiled, stews, braised and ground meat.
Swivel - Shoulder Rotunda
Part obtained from the anterior muscles of the shoulder in contact with the scapula. In shape and taste it can be compared to the thigh or magatellum walker.
How to cook it:
Ideal for cooking roast beef 40 min.\Kg or veal tonnato, boiled 40 min.\Kg Ideal also for the preparation of breaded slices, roasts and braised meat.
Obtained from a central muscle of the shoulder, placed in contact with the scapula, is crossed by a vein of connective tissue: hence the name "roast vein", which makes the meat very soft and gelatinous.
How to cook it: It is the classic cut of meat suitable for cooking roast: 1.30 h\Kg. Also suitable for boiled, boiled and stewed meat.
It is the connecting muscle between the Priest's Hat and the shoulder muscle; fine cut with characteristics similar to thigh cuts.
How tocook it: Idealmeatfor cooking braisedmeat: 1.30 h\Kg.
The anterior muscle includes the flexor and extensor muscles of the phalanges; it envelops the radius and ulna. It has a considerable amount of connective tissue.
How to cook it: Flavorful cut, excellent for cooking boneless boiled meat: 1,30 h\Kg.
Made up of muscles interspersed with veins of fat in the upper part of the chest that return one part softer and another drier. Ideal for large boiled meats. The bone base consists of the first seven sternal vertebrae.
How to cook it: Excellent for cooking boiled meat with bone: 2h\Kg.
Biancostato - Scaramella
It includes the lateral rib muscles. It is a part composed of fatty flesh and bone. The part closest to the bone is very tasty. The meat, although sometimes slightly fibrous, is suitable for boiled and minced dishes. This cut is divided between the front and the back portion, in fact, starting from the 5th or 6th thoracic vertebrae, it goes down to the brisket tip, thus dividing the animal into quarters.
How to cook it:
Cut suitable for cooking boiled meat with or without bone: 2h\Kg. Also suitable for seasoning the broth.
Includes pectoral and abdominal muscles behind the sternum. It is a meat formed by alternating layers of muscle and fat.
How tocook it:
Ideal cut for boiled meat with or without bone, 2h\Kg, or minced for sauce. Suitable for chopped meat for cooking and stews.
It is the muscle mass that covers the upper part of the last ribs and vertebrae of the back, from the 5th-6th to the 13th dorsal. The cut is divided into bare ribs and covered ribs (above the neck there is a muscular band called the cover). Note that the ribs are counted starting from the bottom. The last rib, the 13th, is considered the best. This serves to recognize the first four ribs, which are the most tasty having the graft of fat and tender muscle.
How to cook it: Excellent forthe cut with bone: 40 min.\Kg over very slow heat or scalded. Also ideal for grilling or grilling. If the cut is obtained from the front part of the sirloin, starting from the neck of the animal, from the first to the fifth dorsal vertebrae, leaving the rib bone attached, you get the characteristic TOMAHAWK, excellent to grill or grilled.
Roast Beef - Sirloin
It is the final part (towards the tail) of the long dorsal muscle located above the fillets of both parts of the back, between the last rib and the upper part of the scamone. Does not require long cooking. It is a very tender cut, among the most sought after and expensive.
How to cook it:
Ideal for Roast Beef, 45 min\Kg, or for the boneless cut: 40 min.\Kg, over very slow heat or seared. If cut with bone and fillet you get the typical T-BONE, excellent for grilled or grilled succulent Fiorentine.
It is a very tender muscle mass, because little used by the animal, with an elongated and pyramidal shape. It is the most sought after and expensive meat. The fillet is the noblest cut, but not the tastiest, due to its poor muscular motility and the absence of fat infiltration.
How to cook it:
Soft, lean and flavorful. Excellent cooked in slices, over low heat or seared, or to prepare roast beef: 30 min.\Kg. Also suitable grilled or grilled and for slices, roasts, bourguignonne and medallions.
Thigh slipper - Scamone
It includes the muscles of the back-lumbar region, which are immediately after the sirloin and before the hip. Externally we see only a part of it, which then creeps inside, to flow into the acetabulum pit and confine with the walnut and under rump.
How to cook it: Idealcutfor cooking slices with butter or steam: cooking over very low heat. It can also be used to replace more valuable cuts for the preparation of roasts and steaks. Also tasty grilled or grilled.
This inner belly muscle does not include fat layers.
How to cook it: Ideal meat for cooking stuffed or rolled pocket: 1.30 h\Kg. Also suitable for the preparation of Cima alla Genovese, where a softer filling is added.
It includes the abdominal muscles at the extremity of the sternum, which have the task of extensors, up to the thigh. It is a meat characterized by layers of muscle and little fat.
How tocook it: Meatparticularly suitable for minced meat.
It's a muscle you can't see from the outside. It contains the bone of the femur and includes the central muscles of the thigh. It is a very tender and tasty meat being a muscle that works a lot.
How tocook it: Excellent cut for slices with butter, escalopes, braised or minced from raw meat. Ideal also for grilled or grilled.
It is a bandaging muscle that covers most of the outer portion of the thigh. It is a voluminous part that also includes the internal muscles of the upper thigh; the final part is in contact with the femoral bone. The meat is a bit fibrous and very tasty.
How to cook it: Idealcutfor slices to be breaded or minced from raw meat. Also suitable for grilled steaks and escalopes.
Tasty and tender meat, you can't see it from the outside because it is located on the inside. It is a very voluminous cut and includes the internal muscles of the thigh and femur bone.
How to cook it: Meat excellentfor slices to be breaded, suitable for slices to be breaded, cutlets, rolatine, Roast Beef and knife beat.
Girello - Thigh Rotunda
It is a very lean meat, it is the round, elongated muscle that forms the anatomical base of the terminal profile of the thigh.
How to cook it: Suitablefor preparing raw meat in slices, Albese style, or beaten with a knife, boiled tuna veal 40 min.\Kg.
Posterior tibia muscle, flexor or extender of the phalanges and has a considerable amount of connective tissue.
How to cook it: Excellent for cooking soft and gelatinous roasts, 1.30 h\Kg, or boiled, 2 h\Kg.
Anterior tibia muscle, flexor or extender of the phalanges with a significant amount of connective tissue.
How to cook it: Excellent for cooking ossobuco or whole shin in the oven.
Small internal cheek muscle, rich in connective tissue.
How to cook it: Ideal for preparing mixed boiled meats, 2h\Kg, and also stews and braised meats.
The tongue is an excellent meat with a delicate flavour and uniform composition.
How to cook it: It is ideal for the preparation of many recipes: in green sauce, boiled, stewed or with tuna sauce.
It is the animal's snout and is rich in collagen, it is part of the head.
How to cook it: Perfect formixed boiled meat: 2 h\Kg.
The head is the cut of meat obtained from the outside of the head of the beef.
How tocook it: Suitable for mixed boiled meat: 2 h\Kg.
Cut consisting of the proximal part of the tail, i.e. the coccygeal vertebrae and the muscles and tendons connected to it.
How to cook it: Boiled cut: 2 h\Kg. Also suitable for giving very succulent sauces to stews and braised meat.
Innards - Fifth Quarter
Also called the "Poor Fourth", the fifth quarter consists of the thoracic and abdominal organs, tongue and extremities: legs, tail and head. These parts of the animal have always been used in popular and traditional Italian cuisine, since, in the past, only the well-to-do could eat the so-called fine cuts, while the people could only afford offal.
How to cook it: As regards the methods and times of cooking tripe, liver, grits, sweetbreads, filone and brains, the suggestion is to follow the traditional recipes you prefer.