Can costoleta 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

rib primal · Portugal

costoleta

Q: What is costoleta in Italy?

costoleta is the Portugal retail name for the short ribs, which sits on the rib primal. In Italy, the same cut is most often labeled Biancostato.

Q: What is costoleta called in Italy?

Look for Biancostato—mapped to Short Ribs (short ribs).

Q: What primal is costoleta 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 Italy, this cut is Biancostato.

Close match · Confidence 0.83

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 ItalyBiancostato

What is this cut →Global guide →

How to order steak doneness

Portugal → Italy

rare	Mal passado	→	Al sangue	48–55°C
medium rare	Mal passado/ao ponto	→	Cottura media	55–60°C
medium	Ao ponto	→	Al punto	60–65°C
well done	Bem passado	→	Ben cotto	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

“costoleta” in Portugal maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Italy, look for labels such as Biancostato. 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.