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 South Africa?

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

What should I ask for at a butcher in South Africa?

Ask for "Class A2 Scotch Fillet, 300 grams" when looking for Costata in South Africa.

rib primal · Italy

Costata

Q: What is Costata in South Africa?

Costata is the Italy retail name for the ribeye, which sits on the rib primal. In South Africa, the same cut is most often labeled scotch fillet sa.

Q: What is Costata called in South Africa?

Look for scotch fillet sa—mapped to Ribeye (ribeye).

Q: What primal is Costata from?

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

In South Africa, this cut is scotch fillet sa.

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 South Africascotch fillet sa

What is this cut →Global guide →

How to order steak doneness

Italy → South Africa

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 South Africa, look for labels such as scotch fillet sa. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.