Do you know the parts of Italian beef cuts?
Let’s learn about where these 4 cuts came from!
① Ribeye / Costata di Manzo
A ribeye comes from mainly the rib part and a bit from the high waist part. It has a small bone or is completely boneless. This is one of the most classic cuts—the perfect one for grilling. The essence of grilling is definitely the fat. And the richness of marble from ribeye is so full that it penetrates all over the ribs which makes it juicier than other beef sectors.
⑤ Shank / Gambo
A firm and compact cut, rich in connective tissues so is best for slow cooking such as braising and stewing. One of the most famous Italian dishes: Osso Buco, literally, “bone with a hole” is from northern Italy in the 19th century. Traditionally veal shank is preferable and slowly brown it with sauce into delicious meltingly tender meat. Perfect comfort food.
⑮ Tail / Coda di bue
An oxtail generally weighs 3 to 4 kilograms. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. The tail is gelatin-rich meat due to a large amount of collagen. Long, slow braising or stewing are preferred methods to derive sticky texture and tender result while drawing maximum flavor from what is very little meat. A 3-hour cooking turns the bone and cartilage into gelatin that is rich in flavor and makes a wonderfully hearty soup.
⑲ Striploin / Controfiletto
Striploin is the perfect middle ground between the tenderloin and ribeye. It is known for its excellent balance of marbling and tenderness for it is one of the least worked muscle groups that bears hardly any weight. As a premium cut of beef, a steak from this cut might give you a melt-in-your-mouth texture experience, but is still juicy and has a potently beefy flavor.
All kinds of beef give you a different experience on the table. savory flavor and a tender bite. Therefore, no particular cut is superior to the other. All in all, which cut is better depends on your budget, preference, and the occasion.
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