"ViLco" > wrote in message
...
> 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.

Many thanks for that, Vilco

From your description it is a very tender cut, yes? I shall print the pic
of that cow and ask my butcher