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What is costillas de ternera?

Quick Answer

costillas de ternera is a regional beef-cut name for the short ribs, on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

People also ask about this cut

What is costillas de ternera in simple terms?
costillas de ternera is a regional name for short ribs (Short Ribs), rib primal beef.

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What is costillas de ternera called in the United States?
US retail labels for short ribs appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is costillas de ternera on the cow?
costillas de ternera refers to short ribs located at Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) on the rib primal.

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Is costillas de ternera steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still short ribs anatomically.

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Is costillas de ternera the same as Ribeye?
No—costillas de ternera maps to short ribs; Ribeye is ribeye.

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How do I translate costillas de ternera for travel?
Use translation URLs from the list on this page, or open the Short Ribs hub.

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What is another name for costillas de ternera?
See aliases and country rows above; the canonical term is short ribs.

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“costillas de ternera” is a regional beef-cut name that maps to the canonical cut Short Ribs (rib primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

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. It is part of the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In menus and butcher shops it is often discussed next to Ribeye, Brisket, Back Ribs, and Short Plate.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 6084 routes — more in the sitemap.

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Related cuts

Regional translations · vs Ribeye

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.