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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

rib primal · Argentina

Asado De Tira

Q: What is Asado De Tira in Bulgaria?

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

Q: What is Asado De Tira called in Bulgaria?

Look for short ribs—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 Bulgaria, this cut is short ribs.

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 Bulgariashort ribs

What is this cut →Global guide →

How to order steak doneness

Argentina → Bulgaria

rare	Jugoso	→	Алангле	48–55°C
medium rare	A punto	→	Средно алангле	55–60°C
medium	Cocido	→	Средно изпечено	60–65°C
well done	Bien cocido	→	Добре изпечено	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 Bulgaria, look for labels such as short ribs. 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.