CarneAtlas

Costela ponta de agulhavsPlate ribs

beef · Close equivalent

Both are whole-along-bone slow-cooked beef ribs from the chest/plate region. Plate ribs is the Texas-BBQ-tradition smoke-for-12-hours version; costela ponta de agulha is the Brazilian-churrasco vertical-fire-grill version with more cartilage. Different cooking traditions, very similar cut.

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 Plate ribsSee 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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Plate ribs
Beef · Plate

The signature cut of Texas BBQ — three-rib slabs cut along the bone from the beef short plate, with a thick fat cap and intramuscular marbling that turns to silk over 8–12 hours…

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

Names by country

CountryCostela ponta de agulhaPlate ribs
🇺🇸United States—Plate ribs
🇵🇹PortugalCostela ponta de agulha—
🇧🇷BrazilCostela ponta de agulha—

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