 American beef cuts | |
| Type | Beef steak |
|---|---|
Beef plate (also known as theshort plate) is aforequarter cut from the abdomen of the cow, just below therib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of thebrisket.[1][2][3]
It is used forshort ribs and two kinds ofsteak:skirt andhanger. It may also be cured, smoked, and thinly sliced to make beefbacon.[citation needed]
Thebeef navel is theventral part of the plate, and it is commonly used to makepastrami.
The remainder is usually used forground beef.
| Upper |   | |
|---|---|---|
| Lower | ||
