Giusi wrote:

>> 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 like it's taste, and the leanness is why I add some fat.

> 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?

Tasca means exactly that, "pocket", so I don't know what it could be. Maybe
try asking the butcher if that piece has another name, or which cut does
that "tasca" come from. It could come from any part with a cooking time
between medium and log, and better if fibrous as "diaframma". Was that cut
visibly fibrous, I mean: with larger fibers than other more tender parts?
--
Vilco
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