Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
Explanation: Butchery cuts differ in Italy/France, for example, and Northern Europe (and presumably US), but your queries all relate to economical, flavourful cuts, although perhaps tough and fatty, and are good for broths and stews. This and reale are from the shoulder and neck, although where one begins and the other ends may depend on the butchery tradition ..
Explanation: fusello è il nome della parte data a Milano, secondo l'enciclopedia della cucina (De Agostini editore; il nome comune è“girello di spalla” (“polpa di spalla” a Bologna, "soppello" a Firenze, "rotondino di spalla" a Genova, "sbordone" a Roma, "rollino" a Torino