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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is Costata in Portugal?

Q: What is Costata in Portugal?

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

Q: What is Costata called in Portugal?

Look for ribeye—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 ribeye in Portugal

Ask for: ribeye

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 Portugal

ribeye

What is this cut?·Global guide

How to order steak doneness

Italy → Portugal

rareAl sangue→Mal passado48–55°C

medium rareCottura media→Mal passado/ao ponto55–60°C

mediumAl punto→Ao ponto60–65°C

well doneBen cotto→Bem passado70–100°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 Portugal, look for labels such as ribeye. 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.