A name in Tuscany for a beef cut taken from just behind the shoulder consisting of the infraspinatus muscle. This joint is good for braising, pot-roasting and stewing.
A name in Palermo in Sicily for for the back of an animal or rump of meat, mainly rump steak (US: sirloin). The gluteus muscles between the rump and the loin of beef, around the waist of the animal.
The sottofesa is a beef cut with different names in every region. It is the muscle of the inner thigh, cut from the upper part of the shank and part of the silverside, taken from the hind leg including the biceps femoris. This cut is good for braising and boiling.
