Can plat de côtes 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

rib primal · France

plat de côtes

Q: What is plat de côtes in Hungary?

plat de côtes is the France retail name for the short ribs, which sits on the rib primal. In Hungary, the same cut is most often labeled oldalas.

Q: What is plat de côtes called in Hungary?

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

Q: What primal is plat de côtes 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 Hungary, this cut is oldalas.

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 Hungaryoldalas

What is this cut →Global guide →

How to order steak doneness

France → Hungary

rare	Saignant	→	Véresen	48–55°C
medium rare	À point	→	Félig nyers	55–60°C
medium	Entre à point et bien cuit	→	Közepesen átsütve	60–65°C
well done	Bien cuit	→	Jól átsütve	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

“plat de côtes” in France maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Hungary, look for labels such as oldalas. 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.