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Beef plate
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Beef plate
Beef plate (also known as the short plate) is a US 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.[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.
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Beef plate
Beef plate (also known as the short plate) is a US 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.[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.
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