BONE-IN MEAT - SIDES
SIDES
Starting from the whole carcass, we obtain two parts, called sides. Nowadays only traditional butchers buy this kind of cut, that is still the only way to value the forms and the quality of the product.
forequarter
The side generates two half: a forequarter and a hindquarter. From the
first one we can obtain the cuts for
long cooking, the most suitable for
dishes as stews, roasts, ragù (typical
Italian sauce for lasagne made of
meat and tomato sauce).
hindquarter
The side generates two half: a forequarter and a hindquarter. From the first one we can obtain the cuts for long cooking, the most suitable for dishes as stews, roasts, ragù (typical Italian sauce for lasagne made of meat and tomato sauce).
hindquarter “PISTOLA”
From this cut, once removed the flank, we obtain the cuts as rump, tender and suitable for steaks and barbecues.
thigh
Hindquarter without flank, fillet and chop.
FLANK
Without midriff, can be grilled or used for ragù
Size:
Horse: da 15 a 30 kg
Foal: da 7 a 15 kg