Ophelia wrote:

> I always grind meat myself. I was trying to find out what cut of
> beef you use and if you add things like onion to the mix

The beef cut I prefer is the one which "fettine" are cut from. Fettine means
just "little slices", they're just thin slices which are intended to be
quickly pan fried, the exact opposite of a "fiorentina" or a T-bone or any
other thick beef slice intended for Q'ing, grilling or pan frying.
This part of the cow is the same used to cut carpaccio, very very thin
slices intended to be served raw, along with some EVO oil and herbs.

The cut is called "fesa" or "scamone", and here in this page is the third
one, numbered 17 and named "scamone o polpa". Here in italian:
http://www.cucinaitaliana.info/COSA_...E%20nobili.htm
Here in english:
http://images.google.it/imgres?imgur...a%3DN%26um%3D1

I can't find the english name of this cut, from what I've seen in many beef
cut charts it's between the sirloin and the round, so there's no equivalent
cut in those charts.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano