Can asado de tira mean more than one cut?

This name may also align with Short Ribs in this dataset—see alternatives below.

How do you order steak doneness in Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Contra filé, ao ponto" when looking for asado de tira in Brazil.

loin primal · Ecuador

asado de tira

Q: What is asado de tira in Brazil?

asado de tira is the Ecuador retail name for the striploin (strip steak), which sits on the loin primal. In Brazil, the same cut is most often labeled Contrafilé or Bife de chorizo.

Q: What is asado de tira called in Brazil?

Look for Contrafilé, Bife de chorizo—mapped to Striploin (striploin (strip steak)).

Q: What primal is asado de tira from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Brazil, this cut is Contrafilé, also sold as Bife de chorizo.

Cultural equivalent · Confidence 0.85

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In BrazilContrafilé · Bife de chorizo

What is this cut →Global guide →

How to order steak doneness

Ecuador → Brazil

rare	Término Inglés	→	Mal passada	48–55°C
medium rare	Término medio	→	Ao ponto para mal	55–60°C
medium	Tres cuartos	→	Ao ponto	60–65°C
well done	Bien cocida	→	Bem passada	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 Ambiguity (Lomo de Asado vs Asado de Tira)” in Ecuador maps to canonical striploin (loin: longissimus dorsi (short loin)). In Brazil, look for labels such as Contrafilé · Bife de chorizo. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.

Keep exploring

Related cuts

loin primal

Bife de ancho (context)rib Filé mignonloin Picanhasirloin Fraldinha (overlap—verify)sirloin Entrecotloin

Compare with similar cuts

Side by side

vsStriploin vs Ribeye→ Compare vsStriploin vs Tenderloin→ Compare vsStriploin vs Sirloin Cap→ Compare

asado de tira in other countries

Same Ecuador cut, other markets

Ecuador → Albania→Ecuador → Andhra Pradesh→Ecuador → Argentina→Ecuador → Australia→Ecuador → Austria→Ecuador → Bangladesh→Ecuador → Belarus→Ecuador → Belgium→Ecuador → Bolivia→Ecuador → Bosnia & Herzegovina→Ecuador → Bulgaria→Ecuador → Canada→

Show all 97 destinations →

Striploin (strip steak) around the world

How other countries name this cut

Albania → Brazil (bërxollë pa kockë)→Andhra Pradesh → Brazil (mishrama mamsam)→Australia → Brazil (porterhouse)→Austria → Brazil (beiried)→Bangladesh → Brazil (sira bd)→Belarus → Brazil (tonki kray)→Bolivia → Brazil (bife de chorizo)→Bosnia & Herzegovina → Brazil (ramstek)→Bulgaria → Brazil (kontrafile)→Central India → Brazil (chhaati ka gola)→Chile → Brazil (lomo liso)→China → Brazil (xileng)→

Show all 90 source countries →

Alternative mappings

Ecuador → Brazil

Costela

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

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.