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Costela ponta de agulhavsPlate ribs

beef · Close equivalent

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

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.

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 →

Names by country

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

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