The anatomical cuts of the prized Fassona Piemontese are considered noble and of great culinary interest. Thanks to the breeding methodology that guarantees genuineness and quality, combined with expertise in preparing cuts and knowledge of the proper aging times of the meat, one can enjoy maximum quality at the table. 

The cuts suitable for slow cooking include Scamone, Girello, Fesa, Sottofesa, Tagli della pancia, Filetto, Lombata, and Geretto anteriore/posteriore, while those suitable for fast cooking include Noce, Controfiletto, Reale, Copertura del collo, Muscoli della spalla, Punta di petto, Brione, Fesone di spalla, Pancia, and Biancostato.