Italian cuisine Promote Your Page Too Italian Cuisine at Home on Google+ 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