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 Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

round primal · Italy

Sottofesa

Q: What is Sottofesa in Burkina Faso?

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

Q: What is Sottofesa called in Burkina Faso?

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).

In Burkina Faso, this cut is outside round.

Close match · Confidence 0.80

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

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.

Primalround

LocationOuter thigh of the hindquarter

In Burkina Fasooutside round

What is this cut →Global guide →

How to order steak doneness

Italy → Burkina Faso

rare	Al sangue	→	Saignant	48–55°C
medium rare	Cottura media	→	A point saignant	55–60°C
medium	Al punto	→	A point	60–65°C
well done	Ben cotto	→	Bien cuit	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

“Sottofesa” in Italy maps to canonical outside round (round: Outer thigh of the hindquarter). In Burkina Faso, 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.