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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What should I ask for at a butcher in Germany?

Ask for "Ein Entrecôte bitte, medium rosa" when looking for Costata in Germany.

rib primal · Italy

Costata

Q: What is Costata in Germany?

Costata is the Italy retail name for the ribeye, which sits on the rib primal. In Germany, the same cut is most often labeled Rostbraten.

Q: What is Costata called in Germany?

Look for Rostbraten—mapped to Ribeye (ribeye).

Q: What primal is Costata from?

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

In Germany, this cut is Rostbraten.

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 GermanyRostbraten

What is this cut →Global guide →

How to order steak doneness

Italy → Germany

rare	Al sangue	→	Blutig	48–55°C
medium rare	Cottura media	→	Rosa	55–60°C
medium	Al punto	→	Halb durch	60–65°C
well done	Ben cotto	→	Durch / Gut durch	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 Germany, look for labels such as Rostbraten. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.