Costela ponta de agulha is the traditional name in Brazil. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
Same general anatomical region (front of the chest plate / rib cage) but distinct cut: asado de tira is a thin (~½-inch) cross-cut Argentine strip, costela ponta de agulha is the whole long cut along the bone, slow-grilled for hours.
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.
Anatomically adjacent — costela ponta de agulha is just behind the brisket on the same chest section. Both rely on long slow heat to render their fat and connective tissue.
A regional cut, the dish that defines it, and a side-by-side comparison — straight to your inbox.
Free. Roughly monthly. No tracking pixels.