Giusi wrote:

> "ViLco" ha scritto nel messaggio
>
>> The beef cut I prefer is the one which "fettine" are cut from. Fettine
>
> I think the brisket may be the fiocco or sottospalla, but the shapes on your
> chart don't resemble same on the US chart!

The whole of brisket is petto. However, there are many different
regional names:
<http://www.politicheagricole.gov.it/SettoriAgroalimentari/Zootecnico/Carni/TagliCarniBovine/90_petto.htm>

And now, knock yourself out:

<http://www.politicheagricole.gov.it/SettoriAgroalimentari/Zootecnico/Carni/TagliCarniBovine/default.htm>

<http://www.buraniinterfood.it/ing/carni.html>

<http://www.unes.it/carne4_html>

<http://www.sagpya.gov.ar/new/0-0/programas/dma/ganaderia/glosario/2-1_glosario.pdf>

<http://www.marchenet.it/galeazzi/principali_tagli_bovini.htm>

Victor