Cattle geretti

Food, Animal source foods, Animals (Animalia), Chordates (Chordata), Vertebrates (Vertebrata), Mammals (Mammalia), Therians (Theria), Placentals (Placentalia), Artiodactyls (Artiodactyla), Ruminants (Ruminantia), Bovids (Bovidae), Bovines (Bovinae), Bovini, Bos, Cattle

Species name: Bos Taurus

Consumption area(s): Italy 🇮🇹, San Marino 🇸🇲, Vatican City 🇻🇦. However, it should be noted that similar cuts may also be consumed in other countries.

Local name(s)

Gamboncello (Bari, Foggia, Naples, Potenza), Geretto (Milan, Parma, Verona), Giaret (Turin), Lantema (Bologna), Muscolo (L’Aquila, Florence, Genoa, Macerata, Mantua, Perugia, Rome, Rovigo, Turin, Trento, Treviso, Venice, Vicenza), Pisciuni (Messina, Palermo, Reggio Calabria), Pulcio (Rome, Vatican City)

Anatomy of cattle geretti

Fore geretti (anterior):

This corresponds to the “arm” of the cattle and includes a bony portion composed of the radius and ulna.

Hind geretti (posterior):

This corresponds to the true shank of the cattle, which in some cultures is prepared after removing the calf muscle known as pesce (or campanello). The only bone in this cut is the tibia.

In the image, it corresponds to number 16 (fore geretti) and 8 and 9 (hind geretti)

Similar cuts aroud the Earth

In other countries, the anatomical portion corresponding to this cut is generally not subdivided into further sections, as it is in Italy. Consequently, in the countries listed below, the cut indicated includes the fore shanks and the hind shanks in their entirety. To obtain a more precise correspondence with the Italian cuts, it would be necessary to exclude the anterior part of the fore shanks (corresponding in Italy to the brione) and the posterior part of the hind shanks (corresponding to the pesce or campanello).

United States, Canada: Shank
United Kingdom, Ireland, Australia, South Africa, New Zealand: Shin (front shank), Leg (hind shank)
Brazil: Músculo
France, Monaco: Gîte
Germany: Hesse, Wade
Russia: Голяшка (Golyashka)
Turkey: Bodigo
Portugal: Chambão
Netherlands: Shankle
Poland: Pręga
Croatia: Stražnja goljenica

Uses of cattle geretti

Cattle geretti is characterized by a particularly fibrous and tendinous structure, due to the intensive muscular use by the animal. Because of its tough texture and the low fat content, this cut requires long, moist-heat cooking in order to become tender and flavorful. It is an ideal ingredient for stewed dishes and, thanks to its leanness, it is often used in the preparation of low-fat ground beef. As it is not highly demanded, it is not very common in retail outlets, but when available it represents an economical option, particularly suitable for making broths and soups.

From this cut, in Italy, it is customary to obtain ossobuco, an important ingredient of Milanese cuisine.

Nutritional facts table

It should be noted that nutritional values may slightly vary depending on the animal.

Nutrients	Per 100 g
Calories (kcal)	200
Total fat (g)	6.3
———Saturated fat (g)	2.1
Cholesterol (mg)	90
Sodium (mg)	60
Total carbohydrates (g)	0
———Dietary fiber (g)	0
———Total sugar (g)	0
Protein (g)	34