Beef
Beef and veal: understand the label before the recipe.
Italian butcher terminology is useful context, but American labels need their own explanation.
Category: Beef
Beef is easy to buy badly, because the category name says nothing about the cooking method. Beef cuts: choose the muscle for the cooking method. is the practical map: which muscles suit a hot pan, which need hours under a lid, and how Italian butcher names line up with an American label. Beef and veal: understand the label before the recipe. handles the other half of the problem, the words. It explains why vitello, vitellone and manzo do not translate into rigid US age classes, why tenderness has several causes beyond age, and where the USDA temperatures apply: 145°F with a rest for whole cuts, 160°F once the meat is ground.
Beef is easy to buy badly, because the category name says nothing about the cooking method. Beef cuts: choose the muscle for the cooking method. is the practical map: which muscles suit a hot pan, which need hours under a lid, and how Italian butcher names line up with an American label. Beef and veal: understand the label before the recipe. handles the other half of the problem, the words. It explains why vitello, vitellone and manzo do not translate into rigid US age classes, why tenderness has several causes beyond age, and where the USDA temperatures apply: 145°F with a rest for whole cuts, 160°F once the meat is ground.
Beef
Beef cuts: choose the muscle for the cooking method.
A practical American guide with Italian butcher references, from a quick steak to a patient braise.