Adjacent area — both are plate-rib cuts, but tendron is the cartilage end (for braising), Asado de tira is the cross-cut bone-in section (for grilling).
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 Tendron de bœuf together in your notebook.
Names by country
| Country | Asado de tira | Tendron de bœuf |
|---|---|---|
| 🇺🇸United States | Short ribs | — |
| 🇬🇧United Kingdom | Short ribs | — |
| 🇫🇷France | Plat de côtes | Tendron de bœuf |
| 🇪🇸Spain | Costillas de ternera | — |
| 🇦🇷Argentina | Asado de tira | — |
| 🇲🇽Mexico | Costilla cargada | — |
| 🇵🇹Portugal | Costelas | — |
| 🇧🇷Brazil | Costela | — |
| 🇮🇹Italy | Costine di manzo | — |
| 🇩🇪Germany | Querrippe | — |