Can Fesone di spalla 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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is Fesone di spalla in New Zealand?

Q: What is Fesone di spalla in New Zealand?

Fesone di spalla is the Italy retail name for the shoulder clod, which sits on the chuck primal. In New Zealand, the same cut is most often labeled shoulder clod.

Q: What is Fesone di spalla called in New Zealand?

Look for shoulder clod—mapped to Shoulder Clod (shoulder clod).

Q: What primal is Fesone di spalla from?

Shoulder Clod is on the chuck primal (Upper shoulder, above the arm and outside the blade).

Close match

fesone di spalla

is very similar to shoulder clod in New Zealand

Ask for: shoulder clod

About this cut

A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

chuck primal · Upper shoulder, above the arm and outside the blade

In New Zealand

shoulder clod

What is this cut?·Global guide

How to order steak doneness

Italy → New Zealand

rareAl sangue→Rare48–55°C

medium rareCottura media→Medium rare55–60°C

mediumAl punto→Medium60–65°C

well doneBen cotto→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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

Detailed explanation

“Fesone di spalla” in Italy maps to canonical shoulder clod (chuck: Upper shoulder, above the arm and outside the blade). In New Zealand, look for labels such as shoulder clod. A large, lean muscle group from the outer shoulder. Contains the flat iron (infraspinatus) and petite tender (teres major) as sub-cuts. Often sold as shoulder roast or clod steaks.

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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.