When it comes to savouring beef, different parts of the world have unique perspectives on which cuts are premium and how they should be cooked. A recent trend in the U.S. emphasises alternative meat cuts that are delicious and affordable. While this new wave in meat consumption may seem revolutionary, it pales in comparison to the intricate meat-cutting practices of Italy, where even the names of cuts change from region to region.

The Confusion of Sirloin and More

In the U.S. or the UK, a sirloin steak is universally recognised. However, the term might elicit a puzzled look if you find yourself in an Italian butcher shop. In Italy, what is known as sirloin can be referred to as ‘Controfiletto’ or even ‘Roast beef’ in Milan. The cut is lean, lightly marbled, and often sports a creamy layer of white fat, making it ideal for barbecuing. It shares a name, ‘Lombata,’ with a short loin, creating a puzzling overlap.

The Rib Dilemma

In Italy, the rib area is known by various names like ‘Lombata,’ ‘Costata,’ ‘Braciola,’ or ‘Costa,’ and can be cut with or without the bone. These tender parts have ample fat that infuses flavour when grilled. Sometimes, they are collectively called ‘Carré,’ or individually named ‘Costolette’ and ‘Nodini,’ adding another layer to the already complex taxonomy.

A Matter of Loin

In the Anglophone world, tenderloin is a well-known cut. In Italy, it’s termed ‘Filetto,’ highly esteemed for its tenderness despite its lean nature. Italians also appreciate what they call ‘Lombata,’ ‘Scamone,’ and sometimes ‘Entrecote,’ all of which refer to meat at the end of the ribs and over the filet.

The Bottom Sirloin and Its Variants

Regarding the hind parts of the animal, Italians have a plethora of terms. For instance, the bottom sirloin and rump might be called ‘Fesa esterna,’ ‘Scannello,’ or ‘Noce’ among others. This particular area of the cow, lean and lightly marbled, is versatile and can be prepared in various ways, from barbecue to pot roast.

Front Cuts and Lesser-Known Parts

Brisket is another cut identified differently across Italy. Names like ‘Fesa di spalla,’ ‘Copertina,’ and ‘Girello di spalla’ describe sub-cuts of what is commonly called brisket. And then there’s ‘Pesce’ and ‘Geretto,’ terms used for the shanks, the critical ingredient in the classic Italian dish ossobuco.

The Affordably Delicious Belly

Finally, flank steak is another exciting cut. In Italy, it goes by ‘Pancia,’ ‘Scalfo,’ or ‘Bavetta,’ and it’s commonly used in international recipes like Fajitas and Argentinean asado. It is reasonably priced and gaining popularity due to its versatility.