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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What is Costata in Montenegro?

Q: What is Costata in Montenegro?

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

Q: What is Costata called in Montenegro?

Look for pržolica—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 pržolica in Montenegro

Ask for: pržolica

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 Montenegro

pržolica

What is this cut?·Global guide

How to order steak doneness

Italy → Montenegro

rareAl sangue→Krvavo48–55°C

medium rareCottura media→Slabije pečeno55–60°C

mediumAl punto→Srednje pečeno60–65°C

well doneBen cotto→Dobro pečeno70–100°C

Montenegrin mountain cuisine defaults to well-done or slow-cooked until falling apart. Medium-rare is a modern coastal/tourist preference.

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 Montenegro, look for labels such as pržolica. 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.