rib primal · Uganda
In Mexico, this cut is Costillar, also sold as Agujas cortas.
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.
| rare | Rare | → | Rojo |
| medium rare | Medium rare | → | Término medio |
| medium | Medium | → | Tres cuartos |
| well done | Erimye / Well done | → | Bien cocido |
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.
“Uganda Muchomo and Ankole Beef: The Charcoal-Roast Culture and the Parboiling Correction for Ankole Longhorn” in Uganda maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Mexico, look for labels such as Costillar · Agujas cortas. 2 other canonical interpretations may apply. 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.
Bistec (context)
loin primal · longissimus dorsi (short loin)
bottom round roast
round primal · Roast from the outside round / bottom round
This information is for educational purposes only and may vary by region or butcher practices.