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 Uruguay?

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

What should I ask for at a butcher in Uruguay?

Ask for "Asado de tira, bien cocido" when looking for costilla in Uruguay.

What is costilla in Uruguay?

Q: What is costilla in Uruguay?

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

Q: What is costilla called in Uruguay?

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 Uruguay

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 Uruguay

Asado de tira

Say this at the butcher

“Asado de tira, bien cocido”

Same preparation as Argentine asado — long, slow cooking

What is this cut?·Global guide

How to order steak doneness

Panama → Uruguay

rareTérmino Rojo→Jugoso48–55°C

medium rareTérmino Medio→A punto55–60°C

mediumTres Cuartos→Cocido60–65°C

well doneBien Cocido→Bien cocido70–100°C

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 Uruguay, 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.