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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

rib primal · Italy

Costata

Q: What is Costata in Vietnam?

Costata is the Italy retail name for the ribeye, which sits on the rib primal. In Vietnam, the same cut is most often labeled dau than ngoai or thit bo day.

Q: What is Costata called in Vietnam?

Look for dau than ngoai, thit bo day—mapped to Ribeye (ribeye).

Q: What primal is Costata from?

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

In Vietnam, this cut is dau than ngoai, also sold as thit bo day.

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 Vietnamdau than ngoai · thit bo day

What is this cut →Global guide →

How to order steak doneness

Italy → Vietnam

rare	Al sangue	→	Tái	48–55°C
medium rare	Cottura media	→	Tái vừa	55–60°C
medium	Al punto	→	Vừa	60–65°C
well done	Ben cotto	→	Chín kỹ	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 Vietnam, look for labels such as dau than ngoai · thit bo day. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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Costata in other countries

Same Italy cut, other markets

Italy → Albania→Italy → Andhra Pradesh→Italy → Argentina→Italy → Australia→Italy → Austria→Italy → Bangladesh→Italy → Belarus→Italy → Belgium→Italy → Bolivia→Italy → Bosnia & Herzegovina→Italy → Brazil→Italy → Bulgaria→

Show all 97 destinations →

Ribeye around the world

How other countries name this cut

Albania → Vietnam (antrikotë)→Argentina → Vietnam (ojo de bife)→Australia → Vietnam (scotch fillet)→Austria → Vietnam (rostbraten)→Belarus → Vietnam (towsty kray)→Belgium → Vietnam (entrecôte)→Bolivia → Vietnam (ojo de bife)→Bosnia & Herzegovina → Vietnam (pržol)→Bulgaria → Vietnam (antrikot)→Chile → Vietnam (lomo vetado)→China → Vietnam (yanrou)→Costa Rica → Vietnam (lomo ancho)→

Show all 70 source countries →

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.