Beef plate

Beef plate, also known as the short plate, is a forequarter cut from the belly of the cow, just below the rib cut and between the brisket and flank. It is one of the eight primal cuts of beef and is particularly popular in North American and Asian cuisines.

Description

The beef plate is a relatively fatty cut of meat, which contributes to its rich flavor. It is typically used in recipes that require slow cooking or braising to tenderize the meat and render the fat. The beef plate includes the short ribs, which can be cut in a variety of ways, and the skirt steak, which is known for its strong beef flavor.

Culinary Uses

In North American cuisine, the beef plate is often smoked, barbecued, or used to make corned beef. The short ribs can be cooked in a variety of ways, including grilling, braising, or slow cooking in a barbecue sauce. The skirt steak is often used for fajitas, stir-fries, or other dishes that require quick cooking.

In Asian cuisine, particularly Korean and Chinese, the beef plate is a popular choice for a variety of dishes. In Korean cuisine, the short ribs, or galbi, are often marinated and grilled. In Chinese cuisine, the beef plate is often used in stews and braised dishes.

Nutritional Value

Like all beef, the beef plate is a good source of protein, vitamins, and minerals. However, due to its high fat content, it is also higher in calories and saturated fat than leaner cuts of beef.

See Also

• Beef
• Beef cuts
• Short ribs
• Skirt steak

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