Beef plate

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File:Skirt steak grilled arrachera style.jpg
Skirt steak Arrachera, a popular Mexican dish that is tenderized and/or marinated, then grilled.
File:Hanger-steak-raw-MCB.jpg
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.Script error: No such module "Unsubst".

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

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