Can costela janela 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

rib primal · Brazil

costela janela

Q: What is costela janela in Portugal?

costela janela is the Brazil retail name for the beef back ribs, which sits on the rib primal. In Portugal, the same cut is most often labeled back ribs.

Q: What is costela janela called in Portugal?

Look for back ribs—mapped to Back Ribs (beef back ribs).

Q: What primal is costela janela from?

Back Ribs is on the rib primal (Upper rib bones (dorsal side), removed from the ribeye).

In Portugal, this cut is back ribs.

Close match · Confidence 0.80

Fig. 1 · Upper rib bones (dorsal side), removed from the ribeye · rib primal

About this cut

The curved rib bones left after the ribeye is removed. Less meaty than short ribs but tender and flavorful. Popular in American BBQ (baby back ribs are pork; beef back ribs are larger).

Primalrib

LocationUpper rib bones (dorsal side), removed from the ribeye

In Portugalback ribs

What is this cut →Global guide →

How to order steak doneness

Brazil → Portugal

rare	Mal passada	→	Mal passado	48–55°C
medium rare	Ao ponto para mal	→	Mal passado/ao ponto	55–60°C
medium	Ao ponto	→	Ao ponto	60–65°C
well done	Bem passada	→	Bem passado	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 janela” in Brazil maps to canonical back ribs (rib: Upper rib bones (dorsal side), removed from the ribeye). In Portugal, look for labels such as back ribs. The curved rib bones left after the ribeye is removed. Less meaty than short ribs but tender and flavorful. Popular in American BBQ (baby back ribs are pork; beef back ribs are larger).