Can Sottofesa 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What is Sottofesa in Switzerland?

Q: What is Sottofesa in Switzerland?

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

Q: What is Sottofesa called in Switzerland?

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

Q: What primal is Sottofesa from?

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

Close match

sottofesa

is very similar to unterspalte in Switzerland

Ask for: unterspalte

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 Switzerland

unterspalte

What is this cut?·Global guide

How to order steak doneness

Italy → Switzerland

rareAl sangue→Bleu48–55°C

medium rareCottura media→Saignant55–60°C

mediumAl punto→À point60–65°C

well doneBen cotto→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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

Detailed explanation

“Sottofesa” in Italy maps to canonical outside round (round: Outer thigh of the hindquarter). In Switzerland, look for labels such as unterspalte. 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.

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.