8 – Strip Loin / Filé de Costela
Also known as the front rib, rib lath and roast. It is the upper part of the bovine rib cage, having larger and wider bones, and meat that is slightly drier than the needle-tip or minga rib. It can also be called asado or asado de tira (Spanish), plat-de-côtes (French) or short ribs (English). The rib is the cut with the greatest variety of flavors, textures and aromas. It requires a longer cooking time to soften its fibers. It is used mainly for barbecue, or for the preparation of meat cooked with vegetables. Meats prepared with bone always have a very special flavor.
