Can Fesa 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 Nicaragua?

In Nicaragua, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is Fesa in Nicaragua?

Q: What is Fesa in Nicaragua?

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

Q: What is Fesa called in Nicaragua?

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

Q: What primal is Fesa from?

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

Close match

fesa

is very similar to posta negra in Nicaragua

Ask for: posta negra

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 Nicaragua

posta negra

What is this cut?·Global guide

How to order steak doneness

Italy → Nicaragua

rareAl sangue→Rojo48–55°C

medium rareCottura media→Término medio55–60°C

mediumAl punto→Tres cuartos60–65°C

well doneBen cotto→Bien cocido70–100°C

Traditional Nicaraguan cooking results in Bien Cocido, especially for Asados. Término Medio is a modern steakhouse standard for Punta de Lomo.

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

Detailed explanation

“Fesa” in Italy maps to canonical inside round (round: Inner thigh of the hindquarter). In Nicaragua, look for labels such as posta negra. 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).

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