Can coxão duro mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What is coxão duro in Italy?

Q: What is coxão duro in Italy?

coxão duro is the Brazil retail name for the bottom round (outside round), which sits on the round primal. In Italy, the same cut is most often labeled Sottofesa.

Q: What is coxão duro called in Italy?

Look for Sottofesa—mapped to Outside Round (bottom round (outside round)).

Q: What primal is coxão duro from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

Exact match

coxao duro

is Sottofesa in Italy

Ask for: Sottofesa

About this cut

From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

round primal · Outer thigh of the hindquarter

In Italy

Sottofesa

What is this cut?·Global guide

How to order steak doneness

Brazil → Italy

rareMal passada→Al sangue48–55°C

medium rareAo ponto para mal→Cottura media55–60°C

mediumAo ponto→Al punto60–65°C

well doneBem passada→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“coxão duro” in Brazil maps to canonical outside round (round: Outer thigh of the hindquarter). In Italy, look for labels such as Sottofesa. From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.