Can lihainen kylki 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is lihainen kylki in Panama?

Q: What is lihainen kylki in Panama?

lihainen kylki is the Finland retail name for the short ribs, which sits on the rib primal. In Panama, the same cut is most often labeled costilla.

Q: What is lihainen kylki called in Panama?

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

Q: What primal is lihainen kylki 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

lihainen kylki

is very similar to costilla in Panama

Ask for: costilla

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 Panama

costilla

What is this cut?·Global guide

How to order steak doneness

Finland → Panama

rareRaaka→Término Rojo48–55°C

medium rareMedium rare→Término Medio55–60°C

mediumMedium→Tres Cuartos60–65°C

well doneKypsä→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

“lihainen kylki” in Finland maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Panama, look for labels such as costilla. 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.