1Guancia
Beef cheek (or “guanciola”) has always been considered a “poor” cut that, over time, has fallen out of favor in kitchens, despite being truly delicious. However, in recent years, it has regained the importance it deserves. When the beef cheek is slowly cooked, it becomes incredibly tender and flavorful, making it an ideal choice for a braised dish.
2Collo
Known in Piedmont as “tenerone” or “reale” and in Florence as “giogo,” the “collo” is composed of two parts: a leaner upper part and a lower part with some fat. Its meat is flavorful and is suitable for stuffing, braising, boiling, ragù, and meatballs.
3Biancostato
This cut gets its name from the contraction of the two words that compose it: “bianco” (white) and “costato” (rib). With a flattened shape, the “biancostato” is quite fatty and, therefore, very flavorful. It is perfect for preparing cooking bases and requires a long cooking time. It is commonly used boneless for stews and boiled dishes.
4Punta di petto
The “punta di petto” is a large and flavorful cut of meat that can be cooked in various ways. It is an imposing and tough piece of meat, so it is important to choose the right cooking method. It has a distinct and bold flavor.
5Geretto anteriore
The “geretto anteriore” represents the shin of the beef and is perhaps one of the less prized cuts because the muscles in this area are rich in connective tissue. However, this doesn’t mean it is not an interesting cut. In fact, it is perfect for slow and long cooking methods, such as in the preparation of ossobuco.
6Pancia
The “pancia” (belly) is one of the largest cuts of meat and can be further divided into other subcuts. It is commonly used for preparations like beef broth or ground meat, or it can be used for other long-cooked dishes such as pocket steak or stuffed slices.
7Spalla
The veal shoulder is a very large cut that includes several other subcuts, such as the belly. It includes cuts like the “fusello” or the prized “cappello del prete” (priest’s hat). It is a cut that can be considered relatively economical, but at the same time, it maintains many characteristics that make it a valuable part of veal. Hooray!
8Carrè
The “carrè” (rack) is a mixed cut, meaning it is composed of two different parts. Its juiciness and flavor come from the different textures. It is often sold as a whole piece for roasting or sliced into chops and medallions.
9Costata
We are still talking about steak, but not “fiorentina” (Florentine steak), as the bone develops in an arched shape, not guaranteeing the fillet. The steak is entirely in the striploin, so the “costata” reaches tenderness during aging thanks to the larger section of meat exposed by the bone. It is exquisite.
10Fiorentina
The Fiorentina steak is undoubtedly the most famous and exquisite cut offered in the best steak restaurants in Florence, such as ours. It is composed of both the striploin and the tenderloin, with the bone having the typical T-shape. With its bold flavor in the striploin and a softer but equally delicious taste in the tenderloin, once you try it, you can never forget it.
11Filetto
Located at the end of the loin, the Filetto (tenderloin) consists of a bundle of muscles and is a highly prized boneless cut. Its meat is extremely tender and is among the most sought-after cuts in steak restaurants for steaks and tartare. It’s a treat!
12Noce
The Noce (topside) is a highly prized cut, located close to the Fesa (round) and the Scamone (rump). When sliced into thin pieces, it is perfect for preparing cutlets, oven-baked or pan-seared dishes. With less fat, it may be slightly less tender compared to other cuts, but rest assured, it is equally delicious. Trust us.
13Fesa
The Fesa di vitello (veal leg) is the inner part of the thigh, triangular in shape, and is the largest cut from the back of the animal. Comprised of five different muscles, it is one of the leanest and most tender cuts of veal. It is rich in protein, yet light and easily digestible.
14Scamone
Although anatomically close to the Fiorentina steak often found in steak restaurants, the Scamone (rump) is a distinct and separate cut. It has a flavorful taste, although not as intense as the Costata (ribeye), and it is tender but not as much as the Filetto (tenderloin). It offers a good compromise in terms of flavor. Did we mention that it’s excellent?
15Girello
The Girello di coscia (top round) is a rectangular-shaped cut known for its lean and prized meat. It is commonly used to prepare scaloppine, breaded slices, and classic dishes like veal with tuna sauce (vitello tonnato).
16Geretto posteriore
The Geretto posteriore (hind shank), in contrast to the anterior one, is considered more prized due to its lower marbling and is therefore suitable for preparing roasts. Its larger size and reduced connective tissue make it ideal for various preparations.
17Pesce
The Pesce (tail) is a cut taken from the rear part of the beef and consists of a collection of highly prized muscles, making it much appreciated. It is suitable for typical preparations such as braised dishes, stews, and slow-cooked meals, making it ideal for casseroles and boiled dishes.
