What is costela in Botswana?

costela is the Brazil retail name for the short ribs, which sits on the rib primal. In Botswana, the same cut is most often labeled short ribs.

Can costela mean more than one cut?

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

How do you order steak doneness in Botswana?

In Botswana, medium rare is called "Medium rare". Rare is "Rare" and well done is "Jewe / Well done".

rib primal · Brazil

costela

Q: What is costela called in Botswana?

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

Q: What primal is costela 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 Botswana, this cut is short ribs.

Close match · Confidence 0.75

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 Botswanashort ribs

What is this cut →Global guide →

How to order steak doneness

Brazil → Botswana

rare	Mal passada	→	Rare	48–55°C
medium rare	Ao ponto para mal	→	Medium rare	55–60°C
medium	Ao ponto	→	Medium	60–65°C
well done	Bem passada	→	Jewe / Well done	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

“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 Botswana, 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.