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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is Costata in Uruguay?

Q: What is Costata in Uruguay?

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

Q: What is Costata called in Uruguay?

Look for Bife ancho—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 Bife ancho in Uruguay

Ask for: Bife ancho

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 Uruguay

Bife ancho

What is this cut?·Global guide

How to order steak doneness

Italy → Uruguay

rareAl sangue→Jugoso48–55°C

medium rareCottura media→A punto55–60°C

mediumAl punto→Cocido60–65°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 Uruguay, look for labels such as Bife ancho. 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.