The vital statistics of taste are here.
THE CLASSICS THAT RECONCILE EVERYBODY.
The collective imagination of meat lovers is often dominated by hind cuts. Habits and traditions elevate them to top quality parts while innumerable recipes and typical preparations are proposed in every corner of Italy and abroad.
We follow suit with classic and innovative processing of the balanced Fassona beef we select. Day by day we make and unmake, experimenting with ideas that inspire trends, trends that later become popular, famous dishes. The hind cuts of Cazzamali Piedmontese Fassona beef enjoy well-earned fame.
But it doesn’t do to “blow your own trumpet”, and we don’t wish to exaggerate. It’s enough to know that grills and pans are always good places to put a portion of the cuts below.
Spare ribs and round.
WHAT THE HIND CUTS BECOME.
Entire spare ribs or separate rib eyes, one by one, in their packaging. Our cuts are prepared with the philosophy of “as you like it”. And if you need information or advice on what is best to use to obtain a particular result, you will always find someone ready to listen, and to suggest a few ideas.
| Spare ribs | Round |
|---|---|
| Entire rib eyes | Topside or inside |
| Piedmontese rack | Slab of topside |
| Entrecôte | Heart of topside |
| Fillet | Knuckle |
| Striploin | Strip of knuckle |
| Bone in rib-eye | Underside |
| Boneless rib-eye | Slab of underside |
| Tail | |
| Heart of rump | |
| Fillet of rump | |
| Eye of round (“Pipistrello”) | |
| Tri-Tip | |
| Shin | |
| Ossobuco | |
| Hind muscle (“Gallinella”) |
