CarneAtlas

Costela ponta de agulhavsCostillar

beef · Close equivalent

Both whole bone-in beef rib cuts cooked over fire. Costillar is the Argentine-asado tradition, costela ponta de agulha is the Brazilian-churrasco vertical-fire-grill tradition. Same general anatomy with regional cooking differences.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open Costela ponta de agulhaOpen CostillarSee substitutes
Raw Costela ponta de agulha — Beef Plate cut
Costela ponta de agulha
Beef · Plate

The front portion of the Brazilian *costela*, taken from the chest end of the rib cage where cartilage runs through the bones. The fattier, more flavourful cousin of *costela…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Raw Costillar — Beef Plate cut
Costillar
Beef · Plate

The whole rib slab cut from the side of the steer for *asado* — typically the 7th through 11th ribs along the bone, with attached intercostal meat, plate fat, and matambre on top. …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →
Keep Costela ponta de agulha and Costillar together in your notebook.

Names by country

CountryCostela ponta de agulhaCostillar
🇦🇷Argentina—Costillar
🇵🇹PortugalCostela ponta de agulha—
🇧🇷BrazilCostela ponta de agulha—

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