Cooking meat

Many lessons and many exercises will be focused on preparing and cooking meat, with cooking times and temperature charts for roast meat, information on cuts, preservation, tying, and resting. Apart from roasting, other cooking techniques will be explored, like flambé, braised meat and boiled meat. For those who have to manage purchases, we also cover meat cuts, hanging, preservation and pre-cooking techniques. On request, students can visit a meat processing center.

Sirloin: This is one of the leanest and finest cuts, but because it has no nerves, it has a tendency to become stringy especially when cooked for a long time. If it’s cut together with tenderloin, you have the classic “fiorentina” steak. If Sirloin Steak has been boned, it can be cooked in any way you choose, even though the most common and classic is always char-grilled or cooked on the griddle, giving the Tuscanian “bistecca”. If cooked without tenderloin and boneless, we have the classic roast-beef.
Tenderloin (Fillet:) This is the noblest and finest part of the animal, located under the loin. This is a particularly tender and juicy cut: the frontal part of the fillet is especially suitable for steaks, “tournedos” as they say in French, while the central part is used for preparing medallions, named “chateaubriand” in French, and the back part is used for stewballs, called “filet-mignon”.
Beef rump: It’s an important piece, formed by big muscles. It is located next to the hip, it’s a very fine part, suitable for making stewed-beefs cooked in wine, stews, roasts and “Pizzaiola style” steaks ( with tomato, mozzarella, etc..).
Silverside: This is a cilinder-shaped cut, part of the thighs muscle: it’s a very lean part of the animal, suitable for making roasts and carpaccios.
External Rump: It’s a very fine cut, particularly suitable for making roasts, roast-beef, cutlets and steaks.
“Noce” (Inner part of the hindquarters) — It’s a first-class cut, very fine, egg-shaped, located in the first part of the hip; it’s good for various types of casserole cooking (braised meat, stewed beef, “Cacciatora”) and also for delicious steaks and cutlets.
Internal Rump: It’s formed by the big muscles in the upper part of the thigh, fairly lean and semi-flat in its shape. With this cut we can make different dishes, from the classic steaks and cutlets, to breaded cutlets. If we have the whole rump, we can make stew with the external part and good steaks with the central part.
Fish muscle (or “Campanello”): It’s a small cut, formed by the muscles close to the leg. It can be used to make small steaks with the external parts, to be braised, but it’s usually used for stews or cooked in a casserole. It’s also a very good cut to be boiled.
Back Shank: Also called “muscle”, it’s the upper part of the leg, made of a group pf muscles. This cut is suitable for making ossobuco, stews and boiled meat.
Flank with skirt: It’s a very fat cut, covered by cartilage. It’s usually cooked on the griddle or in the oven, we can get very good ribs. Once boned, it can be used to make meatballs, hamburgers or ragù.
Shoulder Rump: Once all the fat part has been take away, this is a good cut to make steaks, escalopes, “pizzaiola” and, if not previously tenderized, cutlets as well.
“Copertina”: this frontal part is particularly suitable for making boiled meat and pot roast. Also gulasch and stew are good.
Shoulder silverside: It’s a geometrical shaped cut, with a flat trunk. It can be used to make steaks, roasts or boiled meat and stews.
Royal cut: It’s made of intercostal and latissimo dorsi muscles. It’s used for stews, boiled meat and ragù.
Chuck/Under-blade (or “ Shoulder Pernice”): This cut is recommended for long cooking, therefore very suitable for making boiled meat, braised meat and also gulasch and stews.
Frontal shank (or frontal muscle): As the back one, is made of a bundle of 13 muscle fibers, commonly called “ossobuco”.
Brisket: Here we have to distinguish between
a) Point cut – This is an ideal cut for making boiled meat, but can be also used for roasts and to make a good broth.
b) Flat half – This cut is made of the muscles crossed by plenty of veins of fat: it’s particularly recommended for boiled meat.
Neck: .This cut is rarely used. It’s formed by a big muscle mass divided into two parts: the upper part which is leaner and the lower part, with a little more veins of fat. It’s used to make boiled meat, stews, meatballs and ragù.