Meat Beef
If you lived in different countries you will know how difficult it is to recognize the different cuts of meat and decide how to cook them.
In Italy it is even more difficult because the mane of the cuts is different depending on the region you are in. So I created some charts to explain the different cuts of beef, pork and lamb, translated into English, French and Italian and give ideas on recipes to make. There is a difference also between English USA and English UK and I hope those articles will clear it for you.
-
Sicilian Beef Braciole Recipe (No Sauce)
-
The Classic Veal Milanese (Cotoletta alla Milanese)
-
Old fashion Beef Pot Pie With Marsala And Mushrooms
-
How To Make Beef Consomme
-
Homemade Brown Stock In The Pressure Cooker
-
Rissole à la Dauphine Appetizer For A Buffet
-
Crunchy Deep-Fried Meatballs With Creamy Vegetable Stew And Couscous
-
Homemade Roast Beef Cooked To Perfection
-
Traditional Easy No Boil Lasagna
-
Easy Bolognese Pasta AKA Ragu
-
Beef Sausage Hand Pie Recipe
-
Stuffed Round Courgettes - Round Zucchini
-
Beef Daube Provencal (Red Wine Stew)
-
Brazilian Picanha BBQ
-
Petit Farcis Stuffed Peppers Tomatoes Courgettes
-
Sausagemeat and Chestnut Stuffing Wrapped in Bacon
-
Beef Cuts Diagram for French and Italian Recipes
