Beef plate
 American beef cuts | |
| Type | Beef steak |
|---|---|
In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly 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, two kinds of steak: skirt steak and hanger steak. 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
- ^ "Beef Plate & Flank Cuts". MeatShop101. Archived from the original on 2015-05-14. Retrieved 2015-09-17.
- ^ 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.
- ^ "Grilled Skirt Steak with Roasted Corn Salad". TABASCO.com. Retrieved 2015-09-17.
| Upper |   | |
|---|---|---|
| Lower | ||
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