Asado de tira

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).

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.

Same general anatomical region (short plate / chuck rib), but cut differently: asado de tira is a thin (~½-inch) cross-cut Argentine strip, plate ribs is the whole long bone-in slab smoked low-and-slow.

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.