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CostillarvsPlate ribs

beef · Close equivalent

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

Both whole-along-bone slow-cooked beef ribs from the plate region. Costillar is grilled flat on parrilla or vertically on asador a la cruz over coals; plate ribs is smoked low-and-slow over post-oak in Texas BBQ tradition. Different cooking, same 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
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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
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Names by country

CountryCostillarPlate ribs
🇺🇸United States—Plate ribs
🇦🇷ArgentinaCostillar—

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