rib primal · Belgium
In France, this cut is Plat de côtes.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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 | Saignant | → | Saignant |
| medium rare | À point | → | À point |
| medium | À point cuit | → | Entre à point et bien cuit |
| well done | Bien cuit | → | Bien cuit |
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.
“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 France, look for labels such as Plat de côtes. 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.
Bavette
flank primal · abdominal flank steak
This information is for educational purposes only and may vary by region or butcher practices.