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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is Sottofesa in Turkey?

Q: What is Sottofesa in Turkey?

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

Q: What is Sottofesa called in Turkey?

Look for outside round—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 outside round in Turkey

Ask for: outside round

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 Turkey

outside round

What is this cut?·Global guide

How to order steak doneness

Italy → Turkey

rareAl sangue→Az pişmiş48–55°C

medium rareCottura media→Az orta55–60°C

mediumAl punto→Orta pişmiş60–65°C

well doneBen cotto→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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 Turkey, look for labels such as outside round. 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.