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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Kérek egy rostélyost, közepesen átsütve" when looking for Costata in Hungary.

rib primal · Italy

Costata

Q: What is Costata in Hungary?

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

Q: What is Costata called in Hungary?

Look for rostélyos—mapped to Ribeye (ribeye).

Q: What primal is Costata from?

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

In Hungary, this cut is rostélyos.

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 Hungaryrostélyos

What is this cut →Global guide →

How to order steak doneness

Italy → Hungary

rare	Al sangue	→	Véresen	48–55°C
medium rare	Cottura media	→	Félig nyers	55–60°C
medium	Al punto	→	Közepesen átsütve	60–65°C
well done	Ben cotto	→	Jól átsütve	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 Hungary, look for labels such as rostélyos. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.