rib primal · Brazil
In Argentina, this cut is Costillar, also sold as Asado de tira.
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 | Mal passada | → | Jugoso |
| medium rare | Ao ponto para mal | → | A punto |
| medium | Ao ponto | → | Cocido |
| well done | Bem passada | → | Bien cocido |
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.
“Costela” in Brazil maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Argentina, look for labels such as Costillar · Asado de tira. 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.
Asado (cut)
plate primal · Belly area, below the rib section
This information is for educational purposes only and may vary by region or butcher practices.