Can Plat De Cotes mean more than one cut?

This name may also align with Flank in this dataset—see alternatives below.

How do you order steak doneness in Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

rib primal · Belgium

Plat De Cotes

Q: What is Plat De Cotes in Austria?

Plat De Cotes is the Belgium retail name for the short ribs, which sits on the rib primal. In Austria, the same cut is most often labeled short ribs.

Q: What is Plat De Cotes called in Austria?

Look for short ribs—mapped to Short Ribs (short ribs).

Q: What primal is Plat De Cotes from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Austria, this cut is short ribs.

Approximate match · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

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.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Austriashort ribs

What is this cut →Global guide →

How to order steak doneness

Belgium → Austria

rare	Saignant	→	Blutig	48–55°C
medium rare	À point	→	Rosa	55–60°C
medium	À point cuit	→	Halbdurch	60–65°C
well done	Bien cuit	→	Durch	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

“Plat de côtes” in Belgium maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Austria, look for labels such as short ribs. 1 other canonical interpretation may apply. 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.