rib primal · Croatia
In Chile, 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 | Krvavo | → | A lo inglés |
| medium rare | Slabije pečeno | → | A punto |
| medium | Srednje pečeno | → | Tres cuartos |
| well done | Jače pečeno | → | 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.
“rebra” in Croatia maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Chile, look for labels such as Costillar · Asado de tira. 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.
This information is for educational purposes only and may vary by region or butcher practices.