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Costela ponta de agulhavsCostillar

beef · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

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.

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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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
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Names by country

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

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