Beef plate

Plate
American beef cuts
TypeBeef steak
Skirt steak Arrachera, a popular Mexican dish that is tenderized and/or marinated, then grilled.
Marinated raw hanger steak, showing the grain of the muscle and the tough central membrane.

Beef plate (also known as the short plate) is a 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.[1][2][3]

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.

References

  1. ^ "Beef Plate & Flank Cuts". MeatShop101. Archived from the original on 2015-05-14. Retrieved 2015-09-17.
  2. ^ Virginia Willis (23 March 2011). Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking. Potter/TenSpeed/Harmony. pp. 215–. ISBN 978-1-60774-134-3.
  3. ^ "Grilled Skirt Steak with Roasted Corn Salad". TABASCO.com. Retrieved 2015-09-17.


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