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Beef cuts
Italian beef products In our store category of sausage specialties, we have far more delicacies made from pork than from beef. Nevertheless, the beef products do not have to hide behind them – far from it. The use of the rare Chianina breed of cattle in Tuscany makes the meat particularly good and tender. The […]
Table of contents
Italian beef products
In our store category of sausage specialties, we have far more delicacies made from pork than from beef. Nevertheless, the beef products do not have to hide behind them – far from it. The use of the rare Chianina breed of cattle in Tuscany makes the meat particularly good and tender. The cuts of beef in Italy are much more delicate and therefore more extensive than in Germany. In the overview tables of beef cuts, there are about twice as many cuts in Italian as in German. Therefore, a translation of the terms is only possible to a limited extent, as the following table attempts to show you.
Cuts of beef
Cuts of beef alla Italia
| Italian designation | (approximate) German equivalent | |
| 1 | Fiocco | Breast tip |
| 2 | Brione | Chest |
| 3 | Fusello | Tension rib, cross rib |
| 4 | Collo | Comb, nape, neck |
| 5 | Real | Missing rib, hollow rib |
| 6 | Biancostata di reale | Missing rib, hollow rib |
| 7 | Capello del Prete | Bow, shoulder, blade |
| 8 | Geretto | Breast, breast tip, breast core |
| 9 | Fesone di spalla | |
| 10 | Coste delle croce | prime rib, roast beef |
| 11 | Biancostato di Croce | Back ribs |
| 12 | Punta di Petto | Breast, breast tip, breast core |
| 13 | Pancia o bamborino | Belly |
| 14 | Biancostato di pancia | Belly ribs |
| 15 | Costata | Rump steak |
| 16 | Controfiletto (Lombata) | Sirloin |
| 17 | Filetto | Fillet |
| 18 | Scalfo | Schliem |
| 19 | Scamone | Top shell, walnut |
| 20 | Noce | Top shell, walnut |
| 21 | Spinacino | Part of the sphere |
| 22 | Pesce or piccione | Part of the lower and upper shell |
| 23 | Girello or Magatello | Part of the lower and upper shell |
| 24 | Pink | Part of the lower and upper shell |
| 25 | Culaccio or scamone | Part of the hip, flower |
| 26 | Codone | Part of the hip, flower |
Use of beef cuts
Like pork, beef is also processed into salami in Italy. However, salami is often not made from 100% beef, but from a mixture with pork, such as our bull salami from Chianina cattle. The neck of the cattle is used to make the delicious Scelto di Bresaola, a type of ham. Corned beef is also available in Italy. The most famous is that from Simmenthal beef, which is not only enjoyed on bread in Italy, but is also used in sugos. However, my favorite is and remains the bistecca fiorentina, the juicy Florentine beef steak.
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