Grill cuts
Short rib (cross-cut)
Asado de tira
FromGs. 72.000/ kg
Typical piece: tira ~1.5 kg · Gs. 108.000
Short rib cross-cut comes from the short plate, sliced across the ribs. Ideal combination of meat, bone, and fat. On the grill it goes crisp outside, tender in. Takes patience and medium heat.
- Typical weight
- 1.5–2 kg
- Aging
- 7–10 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–10 days · Wet
Quick cooking reference
Method
Parrilla, medium fire
Internal temperature
65 °C
Time
15 min bone-side + 10 min meat-side
Rest
5 min
Doneness
Medium, fat golden
Cut-specific notes
Start bone-side toward the fire, protects the meat. Coarse salt when you flip.
Nutrition profile (per 100 g)
- Calories
- 253 kcal
- Protein
- 20.9 g
- Total fat
- 18.7 g
- Saturated fat
- 7.8 g
- Omega-3
- 120 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Chimichurri. Provoleta (grilled cheese) starter. Criolla salad.
