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Asado de tiravsCostela ponta de agulha

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

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.

Asado de tira
Beef · Rib

Short ribs are cut from the lower portion of the rib cage and consist of layers of meat, fat, and bone with rich connective tissue. They have an intense beefy flavor and become…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Costela ponta de agulha
Beef · Plate

The front portion of the Brazilian *costela*, taken from the chest end of the rib cage where cartilage runs through the bones. The fattier, more flavourful cousin of *costela…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

CountryAsado de tiraCostela ponta de agulha
🇺🇸United StatesShort ribs—
🇬🇧United KingdomShort ribs—
🇫🇷FrancePlat de côtes—
🇪🇸SpainCostillas de ternera—
🇦🇷ArgentinaAsado de tira—
🇲🇽MexicoCostillas—
🇵🇹PortugalCostelasCostela ponta de agulha
🇧🇷BrazilCostelaCostela ponta de agulha
🇮🇹ItalyCostine di manzo (taglio asado)—
🇩🇪GermanyQuerrippe (Asado-Schnitt)—

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