Understanding and Enjoying Scottona: The Secrets of This Fine Cut of Meat

Are you a beef enthusiast? Surely you have heard of the “Scottona”. But do you really know which animal it comes from and why it is called Scottona meat? Let’s find out.

The Scottona meat, we will explore the secrets behind this fine cut of meat. We will discover the type of meat, where it is born and in which Italian region it is most widespread.

The bovine meat it is one of the most consumed meats in the world and, thanks to its versatility in the kitchen, it is present in many traditional recipes. Its history dates back to prehistoric times when man hunted animals for food. Today beef is produced industrially or through organic farms and its consumption can be sustainable if you choose to buy from companies that adopt ethical and eco-sustainable practices. Much healthier for the environment and for humans.

However, not all parts of the cow are created equal, there are multiple cuts of meat prized and expensive as the Florentine steak or filetwhile other parts are used to prepare gravy or broththe. One of the less known but equally interesting categories of beef is that of the “Scottona”, a particular cut that has been able to conquer the palates of gourmets.

But why is it called that? Let’s try to understand why

Do you know why they call it Scottona?

The Scottona meat it is a particular type of beef that not everyone knows. But do you know why it is called Scottona meat? The answer lies in the fact that the Scottona is the female bovine that has reached an age between 18/24 months. Although sometimes it can even reach the age of three.

But then, why the term “Scottona”? However, the term has also spread to other regions of Italy to indicate this particular type of meat.

Scottona has some peculiar characteristics that make it different from other types of beef, first of all it is very tender and tasty thanks to the maturation of the muscle. And for this very reason, being very young, it was considered that he had made no effort. When it was then butchered, the meat was very hot, considering the period when they are most in heat, as if it were hot, and hence the term Scottona. The delicacy of the meat was remarkable, with a low content of saturated fats and high nutritional levels such as proteins and minerals.

As for the Italian regions where Scottona is sold the most, especially in the lake area, Piedmont, Emilia-Romagna and Tuscany. In fact, these are the areas where this culinary delicacy is more appreciated and valued from a gastronomic point of view.

Why is it called Scottona meat? The answer of the experts

The term “Scottona” is used to indicate a particular type of beef, but few actually know where the name comes from. Industry experts have several theories on the matter. Why is it called Scottona meat?

Some argue that the word derives from the Lombard dialect, where “scotun” means young female not yet mature. The Scottona would therefore be a young and underdeveloped cow, of a maximum age of three years.

Another hypothesis concerns the region Emilia Romagna, where it is believed that the term was born following the practice of breeding cows of the white Modica breed. These came (used to produce scottona meat) in the humid soils of the flat areas of the Emilia-Romagna Apennines called “sconc”, from which the term Scottona would later have evolved.

Finally, there are those who hypothesize that the denomination derives from the city of Scottone, in the province of Alessandria, where the cattle destined for the meat trade were slaughtered and from whose parts a particular herb was grown welcome to animals. To date there is no sure answer on what is the origin of the name Scottona. What we can say with certainty is that this fine quality of beef is appreciated above all in central-northern Italy and represents a culinary excellence to be valorised.

How to recognize and cook Scottona

The scottona meat is a high quality productsought after by gourmets and professional chefs. But how to recognize the real scottona meat among the others types of beef? First of all, the term “scottona” refers to a particular stage in the life of the bovine, prior to adulthood. In this phase, in fact, the meat still has a soft and delicate texture on the palate.

To locate the real scottish meat you need to pay attention to several factors. The first concerns the label on the package, the origin and provenance of the product must be indicated. Check that there is the DOP mark (Protected Designation of Origin).

Another important element to consider is the flesh colorshould be bright pink with white veins and a slight marbling. Finally, it is also necessary to evaluate the thickness of the layer of fat visible on the cut, if present in limited quantities, it indicates that it is a naturally raised scottona.

How to cook scottona meat

When it comes to cook the scottish meatIt’s important to keep a few things in mind to get the most flavor and texture. First, make sure the meat is at room temperature before you start cooking it.

As for the cooking method, the choice depends on cut of meat and personal preferences. However, one of the more common options is the hot grill or skillet. Always remember to lightly grease the surfaces with olive oil to have a perfect golden crust. When cooking the meat burns you should never exaggerate with the cooking times in order to prevent it from becoming too dry and elastic