rib primal · Brazil
In Thailand, this cut is see-krong.
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 | → | Rae |
| medium rare | Ao ponto para mal | → | Midiam rae |
| medium | Ao ponto | → | Midiam |
| well done | Bem passada | → | Sook |
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 Thailand, look for labels such as see-krong. 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.
short plate
plate primal · Belly area, below the rib section
This information is for educational purposes only and may vary by region or butcher practices.