Can costillas de ternera 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 Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

rib primal · Spain

costillas de ternera

Q: What is costillas de ternera in Burkina Faso?

costillas de ternera is the Spain retail name for the short ribs, which sits on the rib primal. In Burkina Faso, the same cut is most often labeled riz gras cut.

Q: What is costillas de ternera called in Burkina Faso?

Look for riz gras cut—mapped to Short Ribs (short ribs).

Q: What primal is costillas de ternera 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 Burkina Faso, this cut is riz gras cut.

Close match · Confidence 0.85

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 Burkina Fasoriz gras cut

What is this cut →Global guide →

How to order steak doneness

Spain → Burkina Faso

rare	Poco hecho	→	Saignant	48–55°C
medium rare	Al punto	→	A point saignant	55–60°C
medium	En su punto	→	A point	60–65°C
well done	Muy hecho	→	Bien cuit	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

“costillas de ternera” in Spain maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Burkina Faso, look for labels such as riz gras 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.