A name in Naples in Campania 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 Naples 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, just below the waist of the animal.
A name in Naples in Campania 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 Naples in Campania 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 Naples in Campania for 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. This actually means 'shoulder chop'. Braciola often describes a dish similar to beef olives. It can also mean a veal escalope with Madeira sauce.
