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.
Translation takeaway
These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.
Keep Asado de tira and Costela ponta de agulha together in your notebook.
Names by country
| Country | Asado de tira | Costela ponta de agulha |
|---|---|---|
| 🇺🇸United States | Short ribs | — |
| 🇬🇧United Kingdom | Short ribs | — |
| 🇫🇷France | Plat de côtes | — |
| 🇪🇸Spain | Costillas de ternera | — |
| 🇦🇷Argentina | Asado de tira | — |
| 🇲🇽Mexico | Costillas | — |
| 🇵🇹Portugal | Costelas | Costela ponta de agulha |
| 🇧🇷Brazil | Costela | Costela ponta de agulha |
| 🇮🇹Italy | Costine di manzo (taglio asado) | — |
| 🇩🇪Germany | Querrippe (Asado-Schnitt) | — |