plate primal · United States
In Uruguay, this cut is Asado (cut).
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.
| rare | Rare | → | Jugoso |
| medium rare | Medium rare | → | A punto |
| medium | Medium | → | Cocido |
| well done | Well done | → | Bien cocido |
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.
“short plate” in United States 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.
This information is for educational purposes only and may vary by region or butcher practices.