Can costillar 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 Egypt?

In Egypt, medium rare is called "Nص istiwah khafif". Rare is "Nay fe nay" and well done is "Mestewy awy".

rib primal · Spain

costillar

Q: What is costillar in Egypt?

costillar is the Spain retail name for the short ribs, which sits on the rib primal. In Egypt, the same cut is most often labeled dala' qasira.

Q: What is costillar called in Egypt?

Look for dala' qasira—mapped to Short Ribs (short ribs).

Q: What primal is costillar 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 Egypt, this cut is dala' qasira.

Close match · Confidence 0.80

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 Egyptdala' qasira

What is this cut →Global guide →

How to order steak doneness

Spain → Egypt

rare	Poco hecho	→	Nay fe nay	48–55°C
medium rare	Al punto	→	Nص istiwah khafif	55–60°C
medium	En su punto	→	Mestewy noss noss	60–65°C
well done	Muy hecho	→	Mestewy awy	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

“costillar” 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 Egypt, look for labels such as dala' qasira. 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.