Trimming Beef

Appears in

The Fundamental Techniques of Classic Italian Cuisine

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

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© 2021 All rights reserved. Published by Abrams Books.

In this section

Trimming and Pounding Beef for Carpaccio

Trimming Top Round of Beef

Cutting Top Round of Veal for Scaloppine

Trimming Veal Shank for Ossobuco

Braising Veal for Ossobuco

Part of

Working with Beef and Veal

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