Can Costata 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

rib primal · Italy

Costata

Q: What is Costata in Bosnia & Herzegovina?

Costata is the Italy retail name for the ribeye, which sits on the rib primal. In Bosnia & Herzegovina, the same cut is most often labeled pržol.

Q: What is Costata called in Bosnia & Herzegovina?

Look for pržol—mapped to Ribeye (ribeye).

Q: What primal is Costata from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Bosnia & Herzegovina, this cut is pržol.

Close match · Confidence 0.85

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Bosnia & Herzegovinapržol

What is this cut →Global guide →

How to order steak doneness

Italy → Bosnia & Herzegovina

rare	Al sangue	→	Krvavo	48–55°C
medium rare	Cottura media	→	Slabije pečeno	55–60°C
medium	Al punto	→	Srednje pečeno	60–65°C
well done	Ben cotto	→	Reš pečeno	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

“Costata” in Italy maps to canonical ribeye (rib: upper rib / rib eye muscle). In Bosnia & Herzegovina, look for labels such as pržol. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.