It has a bone anatomical basis

the femur along its entire length and the patella in the distal position. It is a very valuable part, it lends itself to being used in various cooking, such as boiled, braised, stewed, cacciatore.

You can also make excellent steaks and slices. The main cooking must be done in a saucepan, with plenty of liquid, preferably wine or beer.

It entirely occupies the internal region of the thigh and has an almost triangular and / or rounded configuration.

As a nobility of meat it is similar to the rump: this is why it lends itself to different types of use.

The rump can be used for the classic steak or slice.

It is also excellent for cutlets and for all oven cooking fantasies.

It entirely occupies the internal region of the thigh and has an almost triangular and / or rounded configuration. As a nobility of meat it is similar to the rump: this is why it lends itself to different types of use.

The rump can be used for the classic steak or slice. It is also excellent for cutlets and for all oven cooking fantasies.

It occupies the lateral and posterior region of the thigh. It has a rectangular shape and a conformation that can be evaluated according to the height of the animal, the breed and the age. It is a non-rubbery cut (as are the muscles) but not very tender. With cuts on the width side, slices, steaks, roast beef, stews, stews and roasts are made.

The denomination of Picanha indicates a cut of meat typical of Brazilian cuisine, corresponding to the "codon of beef". It is a cut of maximum weight 1 kg - 1.1 kg, with a triangular shape. On one of the two sides there is a characteristic layer of fat one centimeter thick.

It is the cut of the beef leg immediately under the walnut and suitable for meatloaf, stew, roast or stuffed pockets.

It is the rear of the bovine, near the leg. It is a set of muscles, gastronomically very appreciated.

For its identification it is necessary to isolate the Achilles tendon and detach the muscle masses that partially embrace

the back of the tibia.

With this cut you can make steaks by cutting it in a particular way.

It is very suitable for stewed cooking: stews, stews, stews and all cooking in casseroles.

Plus it's a good boiled piece to do.

This cut is easy to recognize in its natural form.

When it presents the vertebrae and the relative ribs (6/8) it is called rib.

Its classic use is the high cut,

not beaten and cooked on a mattress

of embers that is preparing to rest.

Its classic use is the high cut, not beaten and cooked on a charcoal mattress that is about to rest. The meat must be salted only after the droplets of blood humor emerge and must be turned only once, without cooking in all the sauces.

If the meat is boneless it can be cooked in all sauces.

The shoulder is made up of several cuts:

- Fesone: used for steaks, escalopes and pizza makers

- Fusello: used for boiled and stewed meat

- Cover: strictly boiled and served with sauce

green

- Shoulder muscle: used for boiled and overcooked

- Front shank: used for boiled meat and stew.

It is a cut that as a whole has an almost parallelepiped shape.

It is placed between the end of the loin and the attachment of the head (occiput).

It includes the neck and the real real or fracosta. The meat of the neck is very tasty and is called the "chef's bite": it is used for boiled or stewed meat or is ground for a tasty ragù. From the real real you can instead get boneless steak cuts to be done on the grill or in the foil.