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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What is costillar in Bolivia?

Q: What is costillar in Bolivia?

costillar is the Spain retail name for the short ribs, which sits on the rib primal. In Bolivia, the same cut is most often labeled costilla bo.

Q: What is costillar called in Bolivia?

Look for costilla bo—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 costilla bo in Bolivia

Ask for: costilla bo

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 Bolivia

costilla bo

What is this cut?·Global guide

How to order steak doneness

Spain → Bolivia

rarePoco hecho→Vuelta y vuelta48–55°C

medium rareAl punto→Término medio55–60°C

mediumEn su punto→Tres cuartos60–65°C

well doneMuy hecho→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

“costillar” in Spain maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Bolivia, look for labels such as costilla bo. 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.