Can costilla 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Uruguay?

Ask for "Asado de tira, bien cocido" when looking for costilla in Uruguay.

rib primal · Panama

costilla

Q: What is costilla in Uruguay?

costilla is the Panama retail name for the short ribs, which sits on the rib primal. In Uruguay, the same cut is most often labeled Asado de tira.

Q: What is costilla called in Uruguay?

Look for Asado de tira—mapped to Short Ribs (short ribs).

Q: What primal is costilla from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Uruguay, this cut is Asado de tira.

Close match · Confidence 0.75

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

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.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In UruguayAsado de tira

What is this cut →Global guide →

How to order steak doneness

Panama → Uruguay

rare	Término Rojo	→	Jugoso	48–55°C
medium rare	Término Medio	→	A punto	55–60°C
medium	Tres Cuartos	→	Cocido	60–65°C
well done	Bien Cocido	→	Bien cocido	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

“costilla” in Panama maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Uruguay, look for labels such as Asado de tira. 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.