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Plate

American beef cuts
Type	Beef steak

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.

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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Upper	Chuck 7-bone Blade Flat iron Ranch Shoulder tender Prime rib Rib Rib eye Short loin T-bone Strip Tenderloin Filet mignon Sirloin Top sirloin Baseball Bottom sirloin Flap Tri-tip Round Cube Picanha Popeseye Rump Silverside
Lower	Brisket Plate Hanger Short ribs Skirt Flank Shank

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