Can costillar 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is costillar in North Macedonia?

Q: What is costillar in North Macedonia?

costillar is the Chile retail name for the short ribs, which sits on the rib primal. In North Macedonia, the same cut is most often labeled short ribs.

Q: What is costillar called in North Macedonia?

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

Q: What primal is costillar from?

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

Close match

costillar

is very similar to short ribs in North Macedonia

Ask for: short ribs

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 North Macedonia

short ribs

What is this cut?·Global guide

How to order steak doneness

Chile → North Macedonia

rareA lo inglés→Крваво48–55°C

medium rareA punto→Слабо печено55–60°C

mediumTres cuartos→Средно печено60–65°C

well doneBien cocido→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

“costillar” in Chile maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In North Macedonia, look for labels such as short ribs. 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

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.