Beef. In Italy beef is likely to be from a castrated steer less than four years old. The two most prized breeds of cattle for beef in Italy are the Chianina steers from Tuscany and the Piedmontese Razza.
Beef bourguignonne. Topside of beef cubed and then cooked in red wine with belly pork, small onions and mushrooms.
"Beef roasted with vegetables." A dish from Piedmont of a sirloin of beef roasted and served with carrots, beans and peas.
In Italy this refers to the water buffalo rather than the American bison. Herds are found in the south of Italy. The milk of the bufala is used in the making of mozzarella di bufala.
