Can Plat De Cotes mean more than one cut?

This name may also align with Flank in this dataset—see alternatives below.

How do you order steak doneness in France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is Plat De Cotes in France?

Q: What is Plat De Cotes in France?

Plat De Cotes is the Belgium retail name for the short ribs, which sits on the rib primal. In France, the same cut is most often labeled Plat de côtes.

Q: What is Plat De Cotes called in France?

Look for Plat de côtes—mapped to Short Ribs (short ribs).

Q: What primal is Plat De Cotes from?

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

⚠️ 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

Belgium → France

rareSaignant→Saignant48–55°C

medium rareÀ point→À point55–60°C

mediumÀ point cuit→Entre à point et bien cuit60–65°C

well doneBien cuit→Bien cuit70–100°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.

Keep exploring

Alternatives (Belgium → France)

Bavette

55% · Multiple interpretations

Region: France

Canonical: flank

Can also refer to flank area depending on butcher

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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