rib primal · Albania
In Brazil, this cut is Costela, also sold as Ponta de agulha.
About this cut
Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
| rare | I gjallë | → | Mal passada |
| medium rare | Mesatar i rrallë | → | Ao ponto para mal |
| medium | Mesatar | → | Ao ponto |
| well done | I pjekur mirë | → | Bem passada |
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.
“brinjë” in Albania maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Brazil, look for labels such as Costela · Ponta de agulha. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
This information is for educational purposes only and may vary by region or butcher practices.