Costa, Costata, Costola

A great deal of confusion is caused in Italy by the different names given to the same cuts of meat. The confusion exists at the highest level, so that discussions between chefs from different regions are needed before they can understand each other. Cutlets are usually taken from the rib and neck. The costola (rib) is very tasty and popular because the meat, when attached to bone, has a great deal of flavour and is ideal for cutlets.

Costa is a term that is only used for beef cuts. It refers to the rib to which the sirloin and the fillet are both attached and, because of its shape, is called the T-bone steak. The most famous of the T-bone steaks is costata alla Fiorentina. (See also Bistecca.)