A name in Liguria 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.
A name in Liguria 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 Liguria for the scabbard fish, either black or silver, cut into pieces and fried or grilled, or used in stews.
A name in Liguria for thick flank. A cut of the rump of beef in front of the hip, this cut is best used for scaloppine, roasting and sautéeing.
