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 Dominican Republic?

In Dominican Republic, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

round primal · Italy

Fesa

Q: What is Fesa in Dominican Republic?

Fesa is the Italy retail name for the top round (inside round), which sits on the round primal. In Dominican Republic, the same cut is most often labeled masa limpia.

Q: What is Fesa called in Dominican Republic?

Look for masa limpia—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 Dominican Republic, this cut is masa limpia.

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 Dominican Republicmasa limpia

What is this cut →Global guide →

How to order steak doneness

Italy → Dominican Republic

rare	Al sangue	→	Rare	48–55°C
medium rare	Cottura media	→	Medium rare	55–60°C
medium	Al punto	→	Medium	60–65°C
well done	Ben cotto	→	Well done	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 Dominican Republic, look for labels such as masa limpia. 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.