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Asado de tiravsCostillar

beef · Approximate equivalent

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

Same general anatomical region — costillar is the whole bone-in slab cut along the bone for slow asado, asado de tira is the same region cross-cut into ½-inch strips for quick grilling. Different butchering and different cooking traditions, same primal.

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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Costillar
Beef · Plate

The whole rib slab cut from the side of the steer for *asado* — typically the 7th through 11th ribs along the bone, with attached intercostal meat, plate fat, and matambre on top. …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Names by country

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

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