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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is asado in Panama?

Q: What is asado in Panama?

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

Q: What is asado called in Panama?

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).

Close match

asado

is very similar to short plate in Panama

Ask for: short plate

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.

plate primal · Belly area, below the rib section

In Panama

short plate

What is this cut?·Global guide

How to order steak doneness

Uruguay → Panama

rareJugoso→Término Rojo48–55°C

medium rareA punto→Término Medio55–60°C

mediumCocido→Tres Cuartos60–65°C

well doneBien cocido→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“asado” in Uruguay maps to canonical short plate (plate: Belly area, below the rib section). In Panama, 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.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

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