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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

plate primal · Uruguay

asado

Q: What is asado in Morocco?

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

Q: What is asado called in Morocco?

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 Morocco, 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 Moroccoshort plate

What is this cut →Global guide →

How to order steak doneness

Uruguay → Morocco

rare	Jugoso	→	Saigant	48–55°C
medium rare	A punto	→	Saignant	55–60°C
medium	Cocido	→	Moyennement	60–65°C
well done	Bien cocido	→	Tayeb Bezzaf	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 Uruguay maps to canonical short plate (plate: Belly area, below the rib section). In Morocco, 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.