Meat

catalogue of the available cuts

Posterior Hock or Shin

Meat · Third Category

Rich of connective tissue and extremely flavoured cut, it always requieres a very

Campanello (Little Bell)

Meat · Second Category

The nearest cut to the shin, it’s very flavored also. Cut into slices

Fesa or rosa (Topside)

First category · Meat

This cut occupies the large intern part of the thigh. The whole cut

Sirloin or Culaccio

First category · Meat

Flavoured and tender cut even if lacking of fat infiltrations. Pretty versatile, it’s

Noce or sottocoscio

First category · Meat

Great cut to roast or sliced and then grilled. TYPE: Fresh Beef Meat

Sliverside

First category · Meat

Good quality cut, slightly more fibrous than noce and scamone, in particular in

Round Steak

First category · Meat

Very regular cut, pretty thick. Dry and with no fat. Before cooking it,

Loin

First category · Meat

Delicate cut that includes the oart of the loin, the vertebral bone and

Belly or Fianchetto

Meat · Third Category

Once the ribs have been put away, the chest can be opened as

Chest

Meat · Second Category

Once the ribs have been put away, the chest can be opened as

Neck

Meat · Third Category

Muscular cut with the bone, excellent for the broth or boned for the

Shoulder

Meat · Second Category

Large cut extremely versatile: the shoulder is great roasted entire or in pieces;

Anterior Hock

Meat · Third Category

This cut is similar to the posterior hock, but with less meat and