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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

rib primal · Guatemala

costilla

Q: What is costilla in Romania?

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

Q: What is costilla called in Romania?

Look for coaste—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 Romania, this cut is coaste.

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 Romaniacoaste

What is this cut →Global guide →

How to order steak doneness

Guatemala → Romania

rare	Rojo	→	În sânge	48–55°C
medium rare	Término medio	→	Mediu spre rar	55–60°C
medium	Tres cuartos	→	Mediu	60–65°C
well done	Bien cocido	→	Bine făcut	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 Romania, look for labels such as coaste. 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.