Can grudinka na kistsi 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is grudinka na kistsi in Brazil?

Q: What is grudinka na kistsi in Brazil?

grudinka na kistsi is the Ukraine retail name for the short ribs, which sits on the rib primal. In Brazil, the same cut is most often labeled Costela or Ponta de agulha.

Q: What is grudinka na kistsi called in Brazil?

Look for Costela, Ponta de agulha—mapped to Short Ribs (short ribs).

Q: What primal is grudinka na kistsi 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

grudinka na kistsi

is very similar to Costela in Brazil

Ask for: Costela or Ponta de agulha

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 Brazil

Costela · Ponta de agulha

What is this cut?·Global guide

How to order steak doneness

Ukraine → Brazil

rareЗ кров'ю→Mal passada48–55°C

medium rareMedium rare→Ao ponto para mal55–60°C

mediumMedium→Ao ponto60–65°C

well doneДобре просмажений→Bem passada70–100°C

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

Detailed explanation

“grudinka na kistsi” in Ukraine maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Brazil, look for labels such as Costela · Ponta de agulha. 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.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.