Can mano de piedra 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".

round primal · Nicaragua

mano de piedra

Q: What is mano de piedra in Italy?

mano de piedra is the Nicaragua 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 mano de piedra called in Italy?

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

Q: What primal is mano de piedra from?

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

In Italy, this cut is Sottofesa.

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 ItalySottofesa

What is this cut →Global guide →

How to order steak doneness

Nicaragua → Italy

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

“mano de piedra” in Nicaragua 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.