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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

plate primal · Argentina

asado

Q: What is asado in Uruguay?

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

Q: What is asado called in Uruguay?

Look for Asado (cut)—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 Uruguay, this cut is Asado (cut).

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 UruguayAsado (cut)

What is this cut →Global guide →

How to order steak doneness

Argentina → Uruguay

rare	Jugoso	→	Jugoso	48–55°C
medium rare	A punto	→	A punto	55–60°C
medium	Cocido	→	Cocido	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” in Argentina maps to canonical short plate (plate: Belly area, below the rib section). In Uruguay, look for labels such as Asado (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.