Seal of quality
In order to instantly represent our product, a new seal of quality – Inn…carne- has been created by the Azienda Agricola Cannata Vincenza; this boasts a Europe-wide protection and is marked with the logo: The small tricolour on the above mentioned brand symbolizes the product’s Italian spirit as for national origin and production of the meat, acknowledged as unquestioned quality all over the world. The word Inn… indicates its excellent quality, while refinement is represented by the elegant stylization of the limousine cattle that is standing out over the whole logo, indicating the companies’ choice to produce only best quality.
Method of preservation in points of sale
According to the golden rule to be observed, meat should be used as soon as possible, in order to have best gastronomic performances and excellent organoleptic results, but it’s a good rule to consume fresh meat within 30/40 days, provided that it’s preserved at a temperature of +2/+4 °C. Respecting this time-limit is included in the Italian legislation with reference to fresh meat regarding its expiry date for consumption. Moreover, it seems to be more convenient using the processed cuts first (loins, t-bone steaks) and then the bigger cuts and the entire muscle tissue (rump, silverside, tenderloin)
Ribeye Steak
Ribeye Steak it is an internal cut of front quarter and it is between bull and entrecôte. It is composed by muscles and big dorsal muscle that cover the first five front dorsal vertebrae. It makes use of prepare dishes to bake or chimney, wropping up alluminium sheet and putting it under embers.
Neck
Neck external cut which is less tender and therefore ideal for boiled, minced and stewed meat.
Shoulder
Shoulder it is prosecution of shoulder cover and occupies front angle of humeral bachelor articulation. It is used to cook steak, escalopes, gravy slices, cutlets, meat olives and roast meat.
Breast
Breast is an Internal cut divided into brisket (the front part) and the part closer to the breast and is ideal for preparations that need slow cooking, such as boiled meet.
Shoulder Petite Tender
Shoulder Petite Tender it is a part of shoulder and is connected small and lateral cavity of shoulder-blade. It is a lean cut called “ false fillet steak” too, and principally it is used in long time preparations as boiled meat, veal stew, braised meat and ground meat.
Fore Shank
Fore Shank it is composed of a sheaf of 13 staples, that correspond with region of anterior leg. Usually it is named marrow-bone. It gives brothes and boiled meat. It is advised for marrow-bone.
Plate
Cut of low gastronomic value, used for boiled and minced meat.
Flank Steak
Flank Steak it is a cut infiltrated with many fat, is tender, tasty and succulent. It must carve from thick part of thin part, diagonally. It is excellent for plate and grill cooking.
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Ribeye Steak
Ribeye Steak it is an internal cut of front quarter and it is between bull and entrecôte. It is composed by muscles and big dorsal muscle that cover the first five front dorsal vertebrae. It makes use of prepare dishes to bake or chimney, wropping up alluminium sheet and putting it under embers.
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Neck
Neck external cut which is less tender and therefore ideal for boiled, minced and stewed meat.
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Shoulder
Shoulder it is prosecution of shoulder cover and occupies front angle of humeral bachelor articulation. It is used to cook steak, escalopes, gravy slices, cutlets, meat olives and roast meat.
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Breast
Breast is an Internal cut divided into brisket (the front part) and the part closer to the breast and is ideal for preparations that need slow cooking, such as boiled meet.
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Shoulder Petite Tender
Shoulder Petite Tender it is a part of shoulder and is connected small and lateral cavity of shoulder-blade. It is a lean cut called “ false fillet steak” too, and principally it is used in long time preparations as boiled meat, veal stew, braised meat and ground meat.
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Fore Shank
Fore Shank it is composed of a sheaf of 13 staples, that correspond with region of anterior leg. Usually it is named marrow-bone. It gives brothes and boiled meat. It is advised for marrow-bone.
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Plate
Cut of low gastronomic value, used for boiled and minced meat.
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Flank Steak
Flank Steak it is a cut infiltrated with many fat, is tender, tasty and succulent. It must carve from thick part of thin part, diagonally. It is excellent for plate and grill cooking.
Rump
Rump is also known as croup, is an internal cut got from the posterior dorsum close the thigh and looks like a spindle-shaped cut. It can be cooked in a pan when cut into slices, while a one-piece is ideal to be roasted, stewed, stewed and cooked in red wine and boiled
Tenderloin
The tenderloin is an internal one-piece cut situated beneath the loin and next to the rump; it is lean and very tender, cut in very thin slices and can be eaten raw, in carpaccio, roasted or cooked in a pan for short time.
Loin
Loin is an external cut situated near the spine and extends from the thigh up to the 5th vertebra. It can be divided into actual loin know as the tenderloin chain in the back and chop to the front known as sirloin. When cut into slices, the loin is rib if with bone and steak if without bone; one-piece and boned cuts are used for roast beef, whilst the boned sirloin without tenderloin becomes entrecote.
Cube Roll Cover
Cube Roll Cover it is prosecution of fillet steak and of chop. It’s second category cut but presents a tender and tasty meat, suitable for boiled meat, spice braised and roast meat.
Back Muscle
External cut situated beneath the silver side. Rich of connective tissue, it is used for stewed, braised and hotpot meat.
Silverside
Silverside it is an external cut close to the thigh and extends to the front up to the back muscle. Typically used for cutlets or, as for the lower part, for braised and boiled meat.
Round of Beef / Bicep
Round of Beef / Bicep also knows as silverside or eye-round, it is an internal cut situated in the posterior part of the thigh, being spindle-shaped and long, extending from the tail up to the posterior muscle. It is indicated for slow and prolonged cooking, which is a feature of roasted meat.
Rump Steak
Rump Steak it is an internal cut from the thigh. The meat is tender and quite lean; there only is a thin fat strip suitable for different preparations, but it is usually used for roast beef, steaks, escalope, brochettes and steak tartar.
Inner Part Of The Hindquarters
Inner Part Of The Hindquarters it is an internal cut situated just under the rump, at the beginning of the hip, being egg-shaped. The meat of the inner part of the hindquarters is lean and without any dregs; it consists of muscles and can ideally be used the same way the rump is used.
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Rump
Rump is also known as croup, is an internal cut got from the posterior dorsum close the thigh and looks like a spindle-shaped cut. It can be cooked in a pan when cut into slices, while a one-piece is ideal to be roasted, stewed, stewed and cooked in red wine and boiled
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Tenderloin
The tenderloin is an internal one-piece cut situated beneath the loin and next to the rump; it is lean and very tender, cut in very thin slices and can be eaten raw, in carpaccio, roasted or cooked in a pan for short time.
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Loin
Loin is an external cut situated near the spine and extends from the thigh up to the 5th vertebra. It can be divided into actual loin know as the tenderloin chain in the back and chop to the front known as sirloin. When cut into slices, the loin is rib if with bone and steak if without bone; one-piece and boned cuts are used for roast beef, whilst the boned sirloin without tenderloin becomes entrecote.
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Cube Roll Cover
Cube Roll Cover it is prosecution of fillet steak and of chop. It’s second category cut but presents a tender and tasty meat, suitable for boiled meat, spice braised and roast meat.
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Back Muscle
External cut situated beneath the silver side. Rich of connective tissue, it is used for stewed, braised and hotpot meat.
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Silverside
Silverside it is an external cut close to the thigh and extends to the front up to the back muscle. Typically used for cutlets or, as for the lower part, for braised and boiled meat.
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Round of Beef / Bicep
Round of Beef / Bicep also knows as silverside or eye-round, it is an internal cut situated in the posterior part of the thigh, being spindle-shaped and long, extending from the tail up to the posterior muscle. It is indicated for slow and prolonged cooking, which is a feature of roasted meat.
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Rump Steak
Rump Steak it is an internal cut from the thigh. The meat is tender and quite lean; there only is a thin fat strip suitable for different preparations, but it is usually used for roast beef, steaks, escalope, brochettes and steak tartar.
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Inner Part Of The Hindquarters
Inner Part Of The Hindquarters it is an internal cut situated just under the rump, at the beginning of the hip, being egg-shaped. The meat of the inner part of the hindquarters is lean and without any dregs; it consists of muscles and can ideally be used the same way the rump is used.
