Can costilla bo 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

rib primal · Bolivia

costilla bo

Q: What is costilla bo in Panama?

costilla bo is the Bolivia retail name for the short ribs, which sits on the rib primal. In Panama, the same cut is most often labeled costilla.

Q: What is costilla bo called in Panama?

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

Q: What primal is costilla bo 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 Panama, this cut is costilla.

Close match · Confidence 0.80

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 Panamacostilla

What is this cut →Global guide →

How to order steak doneness

Bolivia → Panama

rare	Vuelta y vuelta	→	Término Rojo	48–55°C
medium rare	Término medio	→	Término Medio	55–60°C
medium	Tres cuartos	→	Tres Cuartos	60–65°C
well done	Bien cocido	→	Bien Cocido	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

“costilla bo” in Bolivia maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Panama, look for labels such as costilla. 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.