Beef Plate (Short Plate)
The beef plate comes from the underbelly below the ribs. It's high in fat and cartilage, but unlike other tough cuts, it's best cooked quickly over high heat. This primal produces popular cuts like short ribs, skirt steak, and hanger steak.
10-15 min
For steaks; 3-4 hrs for ribs
Grilling
Also stir-frying, braising
$$
Moderate
Where It Comes From
The plate (or short plate) is taken from the belly of the cow, below the rib primal. Depending on how the butcher separates it from the ribs and brisket, it's often called the "short plate." This area contains high fat content and connective tissue that contributes to intense beefy flavor.
Popular Cuts from Plate
Skirt Steak
Long, thin, perfect for fajitas
Hanger Steak
"Butcher's steak" - tender and flavorful
Short Ribs
Rich, meaty, perfect for braising
Flanken Ribs
Cross-cut short ribs (Korean-style)
Cooking Tips
- •For steaks: cook quickly over high heat - don't overcook
- •Marinate skirt and hanger steaks for best tenderness
- •Always slice steaks against the grain
- •Short ribs need low and slow braising (3-4 hours)
- •Target medium-rare for steaks to avoid toughness
Popular Dishes
Pro Tip
Skirt and hanger steaks are extremely flavorful but need proper technique. Cook them hot and fast to medium-rare, let rest, then slice thin against the grain. Overcooking will make them tough and chewy despite their great flavor.