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    Suzanne Bush Alotta

    Hi Laura. I am an American living in Italy. I would like to make pot roast and other types of beef dishes in my IP. I am having trouble buying something like a chuck roast or cuts to use for fajitas, Mongolian beef, etc. can you tell me how I would ask for those cuts of meat? As you know, beef is very lean here so I am afraid it might get too tough. Also, what cut of pork should I ask for?

    Thanks, Suzanne

    PS I made your tapioca and it was great. Had to order the tapioca from Amazon.

    Laura Pazzaglia

    Suzanne, you’ll never find chuck or a brisket roast here because they butcher the animals differently in Italy from America.

    American Beef Cuts
    american beef cuts

    Italian Beef Cuts
    italian beef cuts

    In fact, to test for my cookbook and take photos of American-Style cuts I had to teach my butcher what I wanted, and then I had to wait until his shop had the saw (he shares it with other butchers) and new carcasses.

    For quick pan-frying fajitas and Mongolian beef, you can just buy those pre-cut very thin beef slices. If they look to lean you could also substitute ground meat (I know it doesn’t look great) as all butchers often have a pork/beef mixtures available for making meatballs that are a little fattier. Also, vitello, vitellone (milking and young beef) are ALWAYS going to be lean.

    For brisket I use the “capello di prete” or “spalla” and then I ask the butcher to tie it up for me into a cylinder so I can cook it as a roast.



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