A name in Rome for the back of an animal or rump of meat, mainly rump steak. The gluteus muscles between the rump and the loin of beef, just below the waist of the animal.
A name in Rome for the muscle between the rump and the loin of beef, around the waist of the animal.
A name in Rome 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 Rome 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 Rome for the whole shoulder. A joint that is good for slow roasting, pot roasting and braising.
A name in Rome 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.
A name in Rome for a beef cut taken from the middle of the shoulder alongside the copertina di sotto consisting of the supraspinatus muscle. It makes good steak or may be braised or used in stews.
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 flank of beef, a cut which is used for braising, stewing and boiling. It runs along the back part of the animal's belly.
