Description:

The rectangular cut with bone, located in the front quarter that comprises the rib region, includes the meat that covers the ribs, known in Nicaragua as high rib and in part of Central America as ribs.

A rich cut for soups.

Nomenclature:

• Nicaragua: Costilla alta
• El Salvador: Costilla alta
• Panamá: Costilla
• Guatemala: Costilla
• Costa Rica: Costilla