costelas, or ribs, tend to have an indescribably rich flavor, and there are two dominant types - one is the 'minga rib', which comes from the very bottom of the rib cage, around the thinner bones and cartilage, laced with fat, and the second is the' batten rib' which comes from the top of the cow, alongside the dorsum.

the bones here are larger which makes the meat somewhat drier - both of these meats are applied to grill with the bone side facing down, and only once well cooked should they be flipped over -  they are often enjoyed on their own to appreciate the depth and succulence of the flavor, although some like to add a somewhat sweet and punchy barbecue sauce.

fraldinha, or skirt steak is a small cut of meat close to the ribs which consists of long, thick bundles of muscle - the fat is removed before serving and coated in salt.