Beef
Beef and veal: understand the label before the recipe.
Italian butcher terminology is useful context, but American labels need their own explanation.
Category: Young beef & cuts
Italian butcher terms carry real information inside Italian food culture, and almost none of it transfers directly to an American label. Beef and veal: understand the label before the recipe. explains why scottona, fassone and vitellone should not be collected into one universal tenderness scale, and what to ask a specialty shop that uses them. Beef cuts: choose the muscle for the cooking method. then does the useful work: it connects each muscle to a method, from a quick steak to a patient braise, and gives the price-per-serving comparison that a price per pound hides. Both guides close with the same USDA figures for whole cuts and ground meat.
Italian butcher terms carry real information inside Italian food culture, and almost none of it transfers directly to an American label. Beef and veal: understand the label before the recipe. explains why scottona, fassone and vitellone should not be collected into one universal tenderness scale, and what to ask a specialty shop that uses them. Beef cuts: choose the muscle for the cooking method. then does the useful work: it connects each muscle to a method, from a quick steak to a patient braise, and gives the price-per-serving comparison that a price per pound hides. Both guides close with the same USDA figures for whole cuts and ground meat.
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.