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Cuts of Meat in Italian (aka how to avoid kidneys)?


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Cuts of Meat in Italian (aka how to avoid kidneys)?

meels | Feb 21, 2007 12:32 AM

Last night we went out to eat at the mildly tasty and new Osteria dell'Memmo "I Santori" (formerly Il Primoli...) which incidentally is right down the street from Orso 80 and does the same sort of thing where they pile antipasti della casa on your tables. After that, I ordered "Agnello con Patate Arroste" - Lamb with roast potatoes - my Italian's that good, at least - and I got a really bony chunk (not a recognizable "cut") of stringy meat with a kidney attached. I usually make it a point not to eat pieces of the excretory system - that's just a personal preference - so I was wondering if someone could explain the cuts of meat: bistecca, filetto, lombo, lombarda (or was it lombardino?) so I can order more specifically next time. Also, is it uhhh... normal for when you order "pork" or "lamb" that some restauranteurs just feel free to give you whatever hunk of the animal they've got? (Was I wrong to expect a shoulder, leg, or chop?) I have gotten extraordinarily bony/fatty chunks of meat elsewhere, too - with very little actual meat. I prefer ordering secondi out because I make tons of pasta at home, so any guidance would be really, really appreciated.

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