rib primal · Mongolia
In Portugal, this cut is costoleta.
About this cut
Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
| rare | Rare | → | Mal passado |
| medium rare | Medium rare | → | Mal passado/ao ponto |
| medium | Medium | → | Ao ponto |
| well done | Bolgoson / Sain bolgoson | → | Bem passado |
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.
“makhnii khavirga” in Mongolia maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Portugal, look for labels such as costoleta. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.
This information is for educational purposes only and may vary by region or butcher practices.