What type of meat is used in the Braciole dish?

The Braciole dish is traditionally made using beef, which is often pounded thin and then rolled with a stuffing, typically consisting of a mixture that may include cheese, garlic, herbs, and breadcrumbs. This preparation allows the beef to absorb the flavors of the stuffing and any accompanying sauces during cooking, resulting in a tender and flavorful dish.

Though other meats like pork or chicken can be used in various culinary preparations, they do not represent the classic interpretation of Braciole. Lamb is also less common in this context. The heartiness of beef, along with its ability to be slow-cooked to enhance tenderness, is what truly makes it the favored choice for this particular dish in Italian cuisine.