Rib steaks, chops, cutlets, escalopes, including the rib roast. The former may be of beef, mutton, lamb or pork and all are good for grilling. Braciole actually means 'shoulder chop'. Braciola often describes a dish similar to beef olives. It can also mean a veal escalope with Madeira sauce.
Sirloin steak. A beef cut taken from the back of the neck and shoulder consisting of the meat around thoracic vertebrae after the shoulder is cut away.
A small slice of meat such as might be used to make veal birds or paupiettes. A slice of veal might be stuffed with a slice of ham, Parmesan cheese, pine nuts and sultanas, rolled and secured with a skewer.
A dish from Lazio of grilled lamb cutlets eaten with the fingers while the meat is still piping hot. The cutlets should be blackened on the outside and still pink on the inside.
