Can Oberschale 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 Oberschale in Italy?

Q: What is Oberschale in Italy?

Oberschale is the Germany retail name for the top round (inside round), which sits on the round primal. In Italy, the same cut is most often labeled Fesa.

Q: What is Oberschale called in Italy?

Look for Fesa—mapped to Inside Round (top round (inside round)).

Q: What primal is Oberschale from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

Close match

oberschale

is very similar to Fesa in Italy

Ask for: Fesa

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

round primal · Inner thigh of the hindquarter

In Italy

Fesa

What is this cut?·Global guide

How to order steak doneness

Germany → Italy

rareBlutig→Al sangue48–55°C

medium rareRosa→Cottura media55–60°C

mediumHalb durch→Al punto60–65°C

well doneDurch / Gut durch→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

“Oberschale” in Germany maps to canonical inside round (round: Inner thigh of the hindquarter). In Italy, look for labels such as Fesa. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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