Beef cuts

Among the most versatile preparations, ground veal stands out as essential for making meatballs, meatloaf, hamburgers, or traditional recipes like “ragù”.
We offer ground meat made from lean cuts for lighter dishes, as well as fattier cuts to enhance flavor and tenderness during cooking.

Veal shoulder cut, also known as controfillet, is taken from the back of the beef, the front section yields rib steaks, while the rear section provides Fiorentina steaks with the iconic T-bone. When left whole and boneless, the loin becomes a roast beef or can be sliced into succulent steaks ideal for sliced beef dishes.

Obtained from the loin cut and distinguished by its typical T-bone, the Fiorentina veal is one of the most renowned and premium cuts of beef. Tender and flavorful, it features marbling of fat that melts during cooking, enhancing its rich taste. The ideal cooking method to bring out its full flavor is grilling.

The veal shoulder is an anatomical cut made up of several muscles, both lean and marbled, and is particularly rich in connective tissue. Thanks to its structure, it is ideal for preparing slices to grill on the barbecue or for tasty dishes like veal pizzaiola.

The ribeye tip, also known as the front rump, is a premium cut naturally richer in connective tissue than the central part of the loin.
The ribeye tip yields flavorful steaks, ideal for grilling or cooking over an open flame. Thanks to the presence of the tail tip (codone), it is also perfect for slow-cooked dishes like roasts, braised meats, and stews, enhancing both tenderness and flavor.

The veal shank is a cut taken from the animal’s hind legs, characterized by the presence of small muscles and connective tissue that melts during slow cooking. Thanks to its structure, the shank is perfect for slow-cooked dishes such as boiled meats and stews, enhancing its tenderness and flavor.

A premium and naturally lean cut, the scamone, also known as osso piatto (flat bone), is ideal for slicing into steaks to simply grill.
By including its final section, the codone (tail tip), this cut also becomes perfect for roasts, braised dishes, and slow-cooked stews.

Il lacerto di spalla di bovino, conosciuto anche come girello di spalla o fesa di spalla, è un sottotaglio compatto ricavato dalla spalla dell’animale.
Morbido e versatile, è ideale per preparare arrosti, fettine, involtini e anche gustosi bolliti tradizionali.

The veal knuckle is a lean cut taken from the outer part of the thigh, near the hip.
It is a versatile and tender meat, ideal for various preparations: from thick slices to be grilled, to traditional slow-cooked dishes such as braised meats and roasts.

The Veal silverside is a premium and compact cut taken from the rear part of the thigh. Characterized by fine muscle fibers and very little fat, it is a lean and versatile meat. Perfect for refined dishes such as carpaccio, roast beef, or veal tonnato, thanks to its tender texture and delicate flavor.

The veal tenderloin is one of the most premium cuts of the animal, located beneath the loin in an area free of nerves and with underdeveloped muscles. These characteristics make the tenderloin extremely tender, lean, and juicy, perfect for those seeking a delicate and high-quality meat.

The veal rib steak is a premium beef cut obtained from the front part of the loin, specifically from the dorsal area of the animal. Tender, juicy, and rich in flavor, it is perfect for grilling or cooking on a hot plate, ideal for those who love grilled cuts and intense flavors. A cut that satisfies even the most refined palates.

The bovine appenditore is a cut taken from the rear part of the thigh, characterized by its elongated shape and intense flavor, enhanced by the presence of connective tissue layers that enrich its taste.
It is a versatile cut, ideal for preparing roasts or traditional dishes like veal pizzaiola.

The veal topside is a premium cut taken from the rear part of the bovine’s thigh, made up of tender and low-fat muscles. It is a lean meat with a delicate flavor, perfect for preparing breaded cutlets or for creating light and tasty recipes.

Boiled veal is an anatomical cut taken from either the front or rear part of the bovine, particularly suited for slow-cooked dishes.
Thanks to its tenderness and the rich presence of connective tissues, it is perfect for preparing a flavorful braised dish, as well as for soups and broths.
A traditional cut that best expresses the authentic flavor of slow-cooked Sicilian veal.

The veal topside is a cut taken from the inner part of the thigh, characterized by long, fine muscle fibers that make it particularly tender. Versatile and delicate, it is ideal for various preparations: from stews to breaded veal slices, and classic recipes such as veal pizzaiola.