Can asado 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

plate primal · Argentina

asado

Q: What is asado in France?

asado is the Argentina retail name for the short plate, which sits on the plate primal. In France, the same cut is most often labeled short plate.

Q: What is asado called in France?

Look for short plate—mapped to Short Plate (short plate).

Q: What primal is asado from?

Short Plate is on the plate primal (Belly area, below the rib section).

In France, this cut is short plate.

Close match · Confidence 0.75

Fig. 1 · Belly area, below the rib section · plate primal

About this cut

The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.

Primalplate

LocationBelly area, below the rib section

In Franceshort plate

What is this cut →Global guide →

How to order steak doneness

Argentina → France

rare	Jugoso	→	Saignant	48–55°C
medium rare	A punto	→	À point	55–60°C
medium	Cocido	→	Entre à point et bien cuit	60–65°C
well done	Bien cocido	→	Bien cuit	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” in Argentina maps to canonical short plate (plate: Belly area, below the rib section). In France, look for labels such as short plate. The belly of the cow, below the rib primal. Source of short ribs, skirt steak, and hanger steak. Rich, fatty, and flavorful. Used for braising, fajitas, and in Asian cuisines for hot pot.