Can bottom round 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 · United States

bottom round

Q: What is bottom round in Italy?

bottom round is the United States 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 bottom round called in Italy?

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

Q: What primal is bottom round from?

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

In Italy, this cut is Sottofesa.

Exact match · Confidence 0.98

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

United States → Italy

rare	Rare	→	Al sangue	48–55°C
medium rare	Medium rare	→	Cottura media	55–60°C
medium	Medium	→	Al punto	60–65°C
well done	Well done	→	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

“bottom round” in United States 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.