Can costilla 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

rib primal · Guatemala

costilla

Q: What is costilla in Greece?

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

Q: What is costilla called in Greece?

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

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

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 Greecesidira

What is this cut →Global guide →

How to order steak doneness

Guatemala → Greece

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

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