Bavetta di Manzo alla Griglia con Salsa Verde (Italian Grilled Beef Bavette) Story of the Dish Bavetta is one of the most flavorful beef cuts and a perfect example of why tenderness and quality are not the same thing. Its long visible grain demands correct cooking and carving, but rewards the cook with concentrated beef flavor. This version pairs a hard grilled crust and pink center with Italian salsa verde based on parsley, capers, anchovy, garlic and extra virgin olive oil.

Noce di Manzo alla Pizzaiola (Italian Beef Knuckle Pizzaiola) Story of the Dish Noce di manzo is a lean compact hindquarter muscle, often compared approximately with beef knuckle or sirloin tip. It is less tender than filetto but extremely useful for thin steaks, involtini and quick skillet preparations. Alla pizzaiola is a natural application: thin beef slices are seared briefly and finished in a fresh tomato sauce with garlic, oregano and olive oil. The meat should remain t

Girello di Manzo Arrosto alle Erbe (Italian Herb Roasted Beef) Story of the Dish Girello di manzo, also called magatello in parts of northern Italy, is one of the leanest and most uniform muscles of the beef hindquarter. Eye of round is the closest practical American comparison, although butchery systems do not divide the carcass identically. Its cylindrical shape and very low intramuscular fat make it excellent for roast beef and clean thin slices, but also unforgiving. Succ