Beef plate
Cut of beef
Beef plate (also known as the short plate) is a US forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket.
It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon.
The beef navel is the ventral part of the plate, and it is commonly used to make pastrami.
The remainder is usually used for ground beef.
Sources and credits
This article is adapted from the Wikipedia article “Beef plate”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- BeefCutPlate.png by JoeSmack at English Wikipedia, Public domain
- Skirt steak grilled arrachera style.jpg by Wikiuser100, CC BY-SA 3.0
- Hanger-steak-raw-MCB.jpg by Michael C. Berch / MCB at en.wikipedia, CC BY-SA 2.5
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