A name in Rome for a small, crusty, round bread roll.

A name in Rome for 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.

A name in Rome for flat ribs, a mid-rib cut medial to the shoulder. Good for boiled meats.

A name in Rome for the neck. A cut good for stewing and braising.

A name in Rome for shin of beef (US: shank). This joint is good for boiling and braising and is used in osso buco.

A name in Rome 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 Rome for breast or brisket, a beef and veal cut which is a good cut for boiling and roasting.

A name in Rome 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.