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 in Campania 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 Naples in Campania for flat ribs, a mid-rib cut medial to the shoulder. Good for boiled meats.
