Can Asado De Tira mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

rib primal · Argentina

Asado De Tira

Q: What is Asado De Tira in Bolivia?

Asado De Tira is the Argentina retail name for the short ribs, which sits on the rib primal. In Bolivia, the same cut is most often labeled costilla bo.

Q: What is Asado De Tira called in Bolivia?

Look for costilla bo—mapped to Short Ribs (short ribs).

Q: What primal is Asado De Tira from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Bolivia, this cut is costilla bo.

Close match · Confidence 0.80

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Boliviacostilla bo

What is this cut →Global guide →

How to order steak doneness

Argentina → Bolivia

rare	Jugoso	→	Vuelta y vuelta	48–55°C
medium rare	A punto	→	Término medio	55–60°C
medium	Cocido	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien cocido	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“Asado de Tira” in Argentina maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Bolivia, look for labels such as costilla bo. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.