Can sidira 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is sidira in Spain?

Q: What is sidira in Spain?

sidira is the Greece retail name for the short ribs, which sits on the rib primal. In Spain, the same cut is most often labeled Costillar.

Q: What is sidira called in Spain?

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

Q: What primal is sidira 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

sidira

is very similar to Costillar in Spain

Ask for: Costillar

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 Spain

Costillar

What is this cut?·Global guide

How to order steak doneness

Greece → Spain

rareΑνίσπαστο→Poco hecho48–55°C

medium rareΜισοψημένο→Al punto55–60°C

mediumΜέτριο→En su punto60–65°C

well doneΚαλοψημένο→Muy hecho70–100°C

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

Detailed explanation

“sidira” in Greece maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Spain, look for labels such as Costillar. 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.