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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What should I ask for at a butcher in Poland?

Ask for "Poproszę szponder w długich kawałkach" when looking for costillar in Poland.

What is costillar in Poland?

Q: What is costillar in Poland?

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

Q: What is costillar called in Poland?

Look for szponder—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 szponder in Poland

Ask for: szponder

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 Poland

szponder

Say this at the butcher

“Poproszę szponder w długich kawałkach”

'Szponder in long pieces' — clarifies you want BBQ-style, not soup-cut

What is this cut?·Global guide

How to order steak doneness

Spain → Poland

rarePoco hecho→Krwisty48–55°C

medium rareAl punto→Średnio krwisty55–60°C

mediumEn su punto→Średnio wysmażony60–65°C

well doneMuy hecho→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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 Poland, look for labels such as szponder. 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.