Can niu xiao pai 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is niu xiao pai in Panama?

Q: What is niu xiao pai in Panama?

niu xiao pai is the Taiwan retail name for the short ribs, which sits on the rib primal. In Panama, the same cut is most often labeled costilla.

Q: What is niu xiao pai called in Panama?

Look for costilla—mapped to Short Ribs (short ribs).

Q: What primal is niu xiao pai from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

Exact match

niu xiao pai

is costilla in Panama

Ask for: costilla

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 Panama

costilla

What is this cut?·Global guide

How to order steak doneness

Taiwan → Panama

rareSan fen shu→Término Rojo48–55°C

medium rareWu fen shu→Término Medio55–60°C

mediumQi fen shu→Tres Cuartos60–65°C

well doneQuan shu→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

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