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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

round primal · Italy

Fesa

Q: What is Fesa in Switzerland?

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

Q: What is Fesa called in Switzerland?

Look for eckstück—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 Switzerland, this cut is eckstück.

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 Switzerlandeckstück

What is this cut →Global guide →

How to order steak doneness

Italy → Switzerland

rare	Al sangue	→	Bleu	48–55°C
medium rare	Cottura media	→	Saignant	55–60°C
medium	Al punto	→	À 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

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