Can spodný šál 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 spodný šál in Italy?

Q: What is spodný šál in Italy?

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

Q: What is spodný šál called in Italy?

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

Q: What primal is spodný šál from?

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

Close match

spodny sal

is very similar to Sottofesa in Italy

Ask for: Sottofesa

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 Italy

Sottofesa

What is this cut?·Global guide

How to order steak doneness

Slovakia → Italy

rareKrvavý→Al sangue48–55°C

medium rareStredne krvavý→Cottura media55–60°C

mediumStredne prepečený→Al punto60–65°C

well donePrepečený→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

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

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