Can Costata 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is Costata in Chile?

Q: What is Costata in Chile?

Costata is the Italy retail name for the ribeye, which sits on the rib primal. In Chile, the same cut is most often labeled Lomo vetado.

Q: What is Costata called in Chile?

Look for Lomo vetado—mapped to Ribeye (ribeye).

Q: What primal is Costata from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Close match

costata

is very similar to Lomo vetado in Chile

Ask for: Lomo vetado

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Chile

Lomo vetado

What is this cut?·Global guide

How to order steak doneness

Italy → Chile

rareAl sangue→A lo inglés48–55°C

medium rareCottura media→A punto55–60°C

mediumAl punto→Tres cuartos60–65°C

well doneBen cotto→Bien cocido70–100°C

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

Detailed explanation

“Costata” in Italy maps to canonical ribeye (rib: upper rib / rib eye muscle). In Chile, look for labels such as Lomo vetado. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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.