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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Дайте рібай стейк, medium rare" when looking for Costata in Ukraine.

What is Costata in Ukraine?

Q: What is Costata in Ukraine?

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

Q: What is Costata called in Ukraine?

Look for antrekot—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 antrekot in Ukraine

Ask for: antrekot

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 Ukraine

antrekot

Say this at the butcher

“Дайте рібай стейк, medium rare”

Ukrainian restaurants commonly mix English doneness terms

What is this cut?·Global guide

How to order steak doneness

Italy → Ukraine

rareAl sangue→З кров'ю48–55°C

medium rareCottura media→Medium rare55–60°C

mediumAl punto→Medium60–65°C

well doneBen cotto→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as antrekot. 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.