1st processing

Second category cut that is located between the under shoulder and the scapulo-humeral joint of the bovine. It is often used for lean braised meat and milanese.

Obtained from the intercostal part of the bovine, this cut is positioned between the back and the flank. The boneless short ribs also include muscles and it is particularly used for boiled meat.

Obtained from the forequarter of the animal, it is located near the shoulder and the paw. Usually, this cut is used for boiled meat.

The chuck flap is a forequarter’s cut of boneless muscle. In Piedmont it is used for a typical dish such as mixed boiled meat and is also suitable for preparing stew.

The chuck roll is located in the fore lumbar part of the bovine and contains connective tissue. This cut is suitable for tasty dishes such as stews and roasts.

Less valuable but very versatile, this cut is obtained from the shoulder muscles of the bovine. Perfect for boiled meat and the italian traditional veal with tuna sauce.

Cut from the rear round, poor in connective tissue, the flat is ideal for steaks.

Rear cut, very tender, close to the shin. It is used to prepare excellent roasts or stews.

First quality cut obtained from the outer part of the round. Excellent for making slices and also suitable for bourguignonne.

Lean cut that comes from the outer round of the animal. It has little fat and is used for traditional Piedmontese preparations such as veal with tuna sauce and Albese.

This cut of fatty meat is obtained between the ribs and the related back muscles of the animal, it is ideal for boiled meat and stew.

The oyster blade is part of the forequarter of the animal. Excellent for longer cooking recipes, it is used for the famous Barolo braised meat.

Cut obtained from the two ribs of the bovine. Refined meat, low in fat and very soft, usually appreciated as a rare steak.

The rump is a first-class, large-format cut of beef. Very tasty and tender, it is ideal as steaks but also suitable for grilling or bourguignonne.

Cut of the rear round, poor in connective tissue, the rump cap is ideal for steaks.

It continues the brisket and is a fat and richly veined cut. It is used for braised meat and roasts.

The shank is obtained from the upper part of the cattle’s leg. It has many tendons and a bone containing the marrow in the center. Ideal cut for ossobuco, stews and boiled meats.

This second cut from the animal's leg has connective tissue which gives to the muscle a gelatinous consistency. Excellent for soft stew and boiled meat.

The striploin is located near the tenderloin and is obtained from the back of the beef. It has a thin muscle tissue; it is very tender and ideal for grilled preparations.

The tenderloin is certainly one of the finest cuts of the beef. It is found above the round, in the lower part of the back and is a very tender and very lean meat. It has no nerves and is optimal for tasty steaks or slices.

The rump is a top-quality cut of meat, with little fat and very tender. It can be breaded. Great for steaks.