Beef plate

Plate

American beef cuts
Type	Beef 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.^{[ citation needed ]}

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.