Can costillar 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is costillar in Czech Republic?

Q: What is costillar in Czech Republic?

costillar is the Mexico retail name for the short ribs, which sits on the rib primal. In Czech Republic, the same cut is most often labeled žebra.

Q: What is costillar called in Czech Republic?

Look for žebra—mapped to Short Ribs (short ribs).

Q: What primal is costillar from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

Close match

costillar

is very similar to žebra in Czech Republic

Ask for: žebra

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Czech Republic

žebra

What is this cut?·Global guide

How to order steak doneness

Mexico → Czech Republic

rareRojo→Krvavý48–55°C

medium rareTérmino medio→Středně krvavý55–60°C

mediumTres cuartos→Středně propečený60–65°C

well doneBien cocido→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“costillar” in Mexico maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Czech Republic, look for labels such as žebra. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

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.