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 Kenya?

In Kenya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Imeiva".

What should I ask for at a butcher in Kenya?

Ask for "Nyama Choma cut, na fat cap iko juu" when looking for costillar in Kenya.

What is costillar in Kenya?

Q: What is costillar in Kenya?

costillar is the Spain retail name for the short ribs, which sits on the rib primal. In Kenya, the same cut is most often labeled nyama choma cut.

Q: What is costillar called in Kenya?

Look for nyama choma cut—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 nyama choma cut in Kenya

Ask for: nyama choma cut

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 Kenya

nyama choma cut

Say this at the butcher

“Nyama Choma cut, na fat cap iko juu”

'With fat cap on top' — non-negotiable for charcoal roasting

What is this cut?·Global guide

How to order steak doneness

Spain → Kenya

rarePoco hecho→Rare48–55°C

medium rareAl punto→Medium rare55–60°C

mediumEn su punto→Medium60–65°C

well doneMuy hecho→Imeiva70–100°C

Kenyan home cooking strongly defaults to well-done (Imeiva) due to the lean grass-fed Zebu profile — rare cooking produces tough results. Nyama Choma is roasted to medium internal but with significant char on exterior. Modern Nairobi steakhouses (Carnivore, Talisman) operate at international standards and serve through the full doneness spectrum, but local home and street food tradition is Imeiva or Karanga (long Wet Fry).

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 Kenya, look for labels such as nyama choma 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.

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.