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 Paraguay?

In Paraguay, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

rib primal · Italy

Costata

Q: What is Costata in Paraguay?

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

Q: What is Costata called in Paraguay?

Look for Bife ancho—mapped to Ribeye (ribeye).

Q: What primal is Costata from?

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

In Paraguay, this cut is Bife ancho.

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 ParaguayBife ancho

What is this cut →Global guide →

How to order steak doneness

Italy → Paraguay

rare	Al sangue	→	Rare	48–55°C
medium rare	Cottura media	→	Medium rare	55–60°C
medium	Al punto	→	Medium	60–65°C
well done	Ben cotto	→	Well done	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 Paraguay, look for labels such as Bife ancho. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.