Can costilla 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 Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

What should I ask for at a butcher in Ecuador?

Ask for "Asado de Tira para la parrilla" when looking for costilla in Ecuador.

What is costilla in Ecuador?

Q: What is costilla in Ecuador?

costilla is the Panama retail name for the short ribs, which sits on the rib primal. In Ecuador, the same cut is most often labeled asado de tira.

Q: What is costilla called in Ecuador?

Look for asado de tira—mapped to Short Ribs (short ribs).

Q: What primal is costilla 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

costilla

is very similar to asado de tira in Ecuador

Ask for: asado de tira

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 Ecuador

asado de tira

Say this at the butcher

“Asado de Tira para la parrilla”

'Short ribs for the grill' — explicitly NOT 'Lomo de Asado'

What is this cut?·Global guide

How to order steak doneness

Panama → Ecuador

rareTérmino Rojo→Término Inglés48–55°C

medium rareTérmino Medio→Término medio55–60°C

mediumTres Cuartos→Tres cuartos60–65°C

well doneBien Cocido→Bien cocida70–100°C

Ecuador also splits regionally: the coastal Guayaquil steak culture is closer to international standards (Término Medio); the Sierra (Quito) tradition leans Well Done for home cooking, especially for Bistec Encebollado.

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

Detailed explanation

“costilla” in Panama maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Ecuador, look for labels such as asado de tira. 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.