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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What should I ask for at a butcher in Bolivia?

Ask for "Pulpa negra para Silpancho, bien aplastada" when looking for Fesa in Bolivia.

round primal · Italy

Fesa

Q: What is Fesa in Bolivia?

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

Q: What is Fesa called in Bolivia?

Look for pulpa 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).

In Bolivia, this cut is pulpa negra.

Close match · Confidence 0.80

Fig. 1 · Inner thigh of the hindquarter · round primal

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.

Primalround

LocationInner thigh of the hindquarter

In Boliviapulpa negra

What is this cut →Global guide →

How to order steak doneness

Italy → Bolivia

rare	Al sangue	→	Vuelta y vuelta	48–55°C
medium rare	Cottura media	→	Término medio	55–60°C
medium	Al punto	→	Tres cuartos	60–65°C
well done	Ben cotto	→	Bien cocido	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

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