A name in Catania in Sicily for flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.

A name in Catania in Sicily for flat ribs, a mid-rib cut medial to the shoulder. Good for boiled meats.

A name in Catania in Sicily for entrecôte steak from foreribs (US: rib). As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal.

A name in Catania in Sicily for a beef cut taken from the topside containing the gastrocnemius muscle, the muscle at the back of the thigh of the beast. This joint is good for stewing.

A name in Catania in Sicily for a beef cut taken from the middle of the shoulder alongside the copertina di sotto consisting of the supraspinatus muscle. It makes good steak or may be braised or used in stews.

A name in Catania in Sicily for the blade bone or scapula.

A name in Catania in Sicily for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.