<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:georss='http://www.georss.org/georss' xmlns:gd='http://schemas.google.com/g/2005' xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-22784377163227401</id><updated>2011-04-21T12:08:49.164-07:00</updated><title type='text'>Tagli Anatomici Carni bovine</title><subtitle type='html'></subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://taglianatomici.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/22784377163227401/posts/default?max-results=100'/><link rel='alternate' type='text/html' href='http://taglianatomici.blogspot.com/'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>SEO ottimizazzione motori di ricerca</name><uri>http://www.blogger.com/profile/08897638699939868908</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='http://img2.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>1</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>100</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-22784377163227401.post-7270546371212428391</id><published>2007-11-19T21:02:00.001-08:00</published><updated>2007-11-20T02:53:26.197-08:00</updated><title type='text'>Le carni bovine ed i Tagli anatomici</title><content type='html'>&lt;a href="http://www.sxc.hu/pic/m/d/da/davidlat/896708_beef_short_ribs_1.jpg"&gt;&lt;img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://www.sxc.hu/pic/m/d/da/davidlat/896708_beef_short_ribs_1.jpg" border="0" /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div&gt;Le carni bovine ed i Tagli anatomici&lt;br /&gt;&lt;br /&gt;Per poter spiegare i tagli anatomici e rappresentarli il marchio TONAZZO elenca nel sito compacarni.it tutte le denominazioni con le relative fotografie.In Italia ogni regione usa la propria particolare denominazione che varia di provincia in provincia.La globalizazzione del mercato delle carni bovine ed in particolare l'unione del mercato unico Europeo impone anche sui tagli anatomici uno standard ben definito che varia dagli usi comuni.&lt;br /&gt;Classificando i tagli anatomici per ogni provincia Italiana vogliamo ripercorrere la storia e l'origine dei vari nomi che definiscono il taglio anatomico delle carni bovine italiane.&lt;br /&gt;&lt;br /&gt;&lt;a href="http://www.compacarni.it/"&gt;Nomi ufficiali dei tagli anatomici &lt;/a&gt;&lt;br /&gt;&lt;br /&gt;Scamone&lt;br /&gt;Codone&lt;br /&gt;Fesa&lt;br /&gt;Punta d'anca&lt;br /&gt;Sottofesa squadrata&lt;br /&gt;Garretto posteriore con Osso&lt;br /&gt;Garretto posteriore senza osso&lt;br /&gt;Pesce o campanello&lt;br /&gt;Noce&lt;br /&gt;Spinacino&lt;br /&gt;Girello&lt;br /&gt;Pancia&lt;br /&gt;Petto&lt;br /&gt;Spalla&lt;br /&gt;Reale&lt;br /&gt;Polpa magra o copertina di fesa&lt;br /&gt;Sottofesa lunga&lt;br /&gt;Cube roll senza osso senza fascia&lt;br /&gt;Cube roll con osso&lt;br /&gt;Cube roll senza osso con fascia&lt;br /&gt;Roastsbeff 8 coste con fascia&lt;br /&gt;Roastbeff 3 coste&lt;br /&gt;Roastbeff trancio&lt;br /&gt;Filetto&lt;br /&gt;Fiorentina&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;/div&gt;&lt;br /&gt;&lt;div&gt;&lt;/div&gt;&lt;div class="blogger-post-footer"&gt;&lt;img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/22784377163227401-7270546371212428391?l=taglianatomici.blogspot.com' alt='' /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://taglianatomici.blogspot.com/feeds/7270546371212428391/comments/default' title='Commenti sul post'/><link rel='replies' type='text/html' href='http://www.blogger.com/comment.g?blogID=22784377163227401&amp;postID=7270546371212428391' title='0 Commenti'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/22784377163227401/posts/default/7270546371212428391'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/22784377163227401/posts/default/7270546371212428391'/><link rel='alternate' type='text/html' href='http://taglianatomici.blogspot.com/2007/11/le-carni-bovine-ed-i-tagli-anatomici_19.html' title='Le carni bovine ed i Tagli anatomici'/><author><name>SEO ottimizazzione motori di ricerca</name><uri>http://www.blogger.com/profile/08897638699939868908</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='http://img2.blogblog.com/img/b16-rounded.gif'/></author><thr:total>0</thr:total></entry></feed>
