Cutranslator

What is Plat De Cotes in France?

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
Approximate

plat de cotes

The closest France equivalent is Plat de côtes

Ask for: Plat de côtes

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.

rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In France

Plat de côtes

What is this cut?·Global guide

How to order steak doneness

BelgiumFrance

rareSaignantSaignant4855°C
medium rareÀ pointÀ point5560°C
mediumÀ point cuitEntre à point et bien cuit6065°C
well doneBien cuitBien cuit70100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“Plat de côtes” in Belgium maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In France, look for labels such as Plat de côtes. 1 other canonical interpretation 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.

Alternatives (BelgiumFrance)

Bavette

55% · Multiple interpretations

Region: France

Canonical: flank

Can also refer to flank area depending on butcher

Related cuts

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

People also ask about this cut

What is Plat De Cotes in France?
Plat De Cotes maps to Short Ribs (short ribs) in this ontology; in France, look for labels such as Plat de côtes.

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What is Plat De Cotes called in France?
In France, Plat De Cotes corresponds to Short Ribs; common retail wording includes Plat de côtes.

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Where does Plat De Cotes come from on the cow?
Plat De Cotes refers to short ribs on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

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Show 7 more questions
What primal is Plat De Cotes from?
Plat De Cotes is tied to the rib primal as Short Ribs (short ribs).

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Is Plat De Cotes the same as ribeye?
No—Plat De Cotes maps to short ribs (Short Ribs), while ribeye is a separate canonical rib primal cut.

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How is Plat De Cotes different from Brisket?
short ribs (Short Ribs) differs from brisket by primal and muscle: compare the two hub pages in this site.

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What is the canonical beef cut for Plat de côtes?
Plat de côtes resolves to Short Ribs (short ribs) in the Cutranslator ontology.

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What should I ask for at a France butcher?
Ask for Plat de côtes and mention Short Ribs if needed—the mapped retail names above match short ribs.

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Why might Plat De Cotes be less common in France?
Plat De Cotes is a Belgium retail term; France shops may use different names for the same short ribs muscle.

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Where can I read a full definition of Plat De Cotes?
Open the glossary page for Plat De Cotes (/what-is/plat-de-cotes) and the Short Ribs hub for country-by-country names.

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How this information is generated

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