Product Code Database
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 steak and hanger steak. 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.
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