Can sidira 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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

rib primal · Greece

sidira

Q: What is sidira in Venezuela?

sidira is the Greece retail name for the short ribs, which sits on the rib primal. In Venezuela, the same cut is most often labeled costilla.

Q: What is sidira called in Venezuela?

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

Q: What primal is sidira 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 Venezuela, this cut is costilla.

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 Venezuelacostilla

What is this cut →Global guide →

How to order steak doneness

Greece → Venezuela

rare	Ανίσπαστο	→	Rojo	48–55°C
medium rare	Μισοψημένο	→	Término medio	55–60°C
medium	Μέτριο	→	Tres cuartos	60–65°C
well done	Καλοψημένο	→	Bien cocida	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

“sidira” in Greece maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Venezuela, look for labels such as costilla. 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.