"Giusi" > wrote in message
...
>
> "ViLco" ha scritto nel messaggio
>>
>> The beef cut I prefer is the one which "fettine" are cut from. 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:
>
> I think some fettine play fast and loose with where it comes from. I like
> it too, but I would think it too lean for ground beef.
>
> I have only found brisket once here and it was labeled "tasca" but when I
> search on "tasca di vitellone" I get recipes in which any old piece of
> veal is cut into a pocket shape to receive a stuffing. Is there another
> name?

So which cut would you choose for hamburger?