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NAMES PICTURES AND DESCRIPTION OF ITALIAN BEEF MEAT CUTS
SECOND CLASS BEEF MEAT CUTS Here you can find pictures, names and description of following Italian beef meat cuts: costolette or braciole , cappello del prete , fusello , fesa di spalla , petto or brione, controfesa di spalla or fesone, sottospalla , geretto anteriore , fiocco , reale or punta di petto, pancia . You can find also images where the cut is located. They are considered as second class beef meat cuts in Italian cooking.
3 Costolette o Braciole
Costolette o Braciole
A middle price cut, but fantastic. Among the various preparations to signalize "cotoletta alla milanese" and "braciole in umido" (stewed chops)
4 Cappello del prete
Cappello del prete
Also a basic cut for the mixed boiled meats. Very good for braised.
5 Fusello o Girello di spalla
Fusello o Girello di spalla
boiled or stewed is tasty and creamy. It is a very good part for preparing cooking bases.
6 Fesa di spalla
Fesa di spalla
a big and thin slice is good for the rolled roasted.
7 Petto o Brione
Petto o Brione
good for braised and roasted
8 Contro fesa di spalla, fesone
Contro fesa di spalla, fesone
suitable for roast s , because non very lean, often minced.
9 Sottospalla
Sottospalla
difficult to find, often used for minced meat .
10 Geretto anteriore
" Geretto anteriore
it is the part for the "ossobuco" , but also good for broth and cooking bases.
11 Fiocco
Fiocco boiled, braised, roasted, stewed…with sauces and cooked slowly it is very flexible.
12 Reale o punta di petto
Reale o punta di petto like the shank , but leaner. For this reason the traditional cooking suggests to lard before to roas t
13 Pancia
Pancia
rather fat it is good for roasted and braised. It is traditionally used for the mince meat of the ragout bolognese
