Depending on the dish you want to cook, there is the right cut of beef, so that you can enjoy its flavor to the fullest. By knowing the anatomy of beef, you can choose the right cut for each recipe.

Rich in flavor with plenty of fat

• Veal head: Roasted whole, wrapped in parchment paper with herbs, in the oven for many hours, offering a unique taste.
• Tongue: Ideal for stuffing and baking in the oven.
• Cheeks: Very tasty and rich in fat, ideal for giouvetsi, casserole or cooking with wine and herbs in a low oven for many hours.

Soft and fatty pieces

• Neck: Quite fatty and soft piece. Ideal for minced meat, soups, stews, giouvetsi, but also for grilled steaks.
• Olive – Neck: Soft due to its proximity to the bone, with enough fat. Suitable for casseroles, stews, stews, soups and giouvetsi. It can also be cut into minced meat.

Versatile cuts

• Cap: Soft, without much fat, ideal for stews, stews, giouvetsi, lemonato, braised and grilled.
• Shoulder: A popular cut, includes the shoulder scallop, the noua and the shoulder mouse. Fatty, rich in collagen and very tender. Ideal for minced meat, giouvetsi, stew, braised meat, wine, pot roast and casserole.

Pieces for roasts

• Strip steaks: Juicy, with marbled fat. Grilled, oven-baked or in a wine-baked pan.
• Rib Eye: The fillet of the strip steak. Ideal for braising or grilling.
• Cons: Delicious, with or without the bone. When it is on the bone, it is called a T-Bone Steak. Ideal for grilling or braising.
• Fillet: The softest and most expensive cut. Suitable for grilling and sautéing.

Thigh cuts

• Thigh: Located in the upper part of the pelvis. Ideal for minced meat, pot roast, braised meat or grilling.
• Trasse: Inner part of the thigh, soft but "dry". Ideal for minced meat, schnitzel, roll, braised meat.
• Noir: Located in the back of the thigh. Suitable for lemonade or pot roast.
• Round: Front part of the thigh, rich in collagen. Ideal for sauces and casseroles.
• Knuckle – Mouse: Soft and rich in collagen, perfect for broths, braised meat and wine.
• Tail: An economical choice that requires slow and long cooking. Ideal for braised meat or wine.

Fatty cuts

• Foot – Belly: Rich in fat and connective tissue. Suitable for minced meat, roll, soups, stew, braised meat, stew, yuvetsi.

Fat content

• Low: Fillet, round, top.
• Medium: Trundle, nougat, shoulder.
• High: Neck, breast, brisket, shoulder.

Choose the right cut of veal for each recipe and make the most of its flavor!