Can niu xiao pai 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

rib primal · Taiwan

niu xiao pai

Q: What is niu xiao pai in Spain?

niu xiao pai is the Taiwan retail name for the short ribs, which sits on the rib primal. In Spain, the same cut is most often labeled Costillar.

Q: What is niu xiao pai called in Spain?

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

Q: What primal is niu xiao pai 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 Spain, this cut is Costillar.

Exact match · Confidence 0.90

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 SpainCostillar

What is this cut →Global guide →

How to order steak doneness

Taiwan → Spain

rare	San fen shu	→	Poco hecho	48–55°C
medium rare	Wu fen shu	→	Al punto	55–60°C
medium	Qi fen shu	→	En su punto	60–65°C
well done	Quan shu	→	Muy hecho	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

“niu xiao pai” in Taiwan maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Spain, look for labels such as Costillar. 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.