beef plate

{{Short description|Cut of beef}}

{{Infobox prepared food

| name = Plate

| image = BeefCutPlate.png

| caption = American beef cuts

| alternate_name =

| type = Beef steak

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File:Skirt steak grilled arrachera style.jpg Arrachera, a popular Mexican dish that is tenderized and/or marinated, then grilled.]]

File:Hanger-steak-raw-MCB.jpg, showing the grain of the muscle and the tough central membrane.]]

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.{{Cite web |title=Beef Plate & Flank Cuts |work=MeatShop101 |access-date=2015-09-17 |url=http://www.meatshop101.com/plate-flank-cuts |url-status=dead |archive-url=https://web.archive.org/web/20150514132507/http://www.meatshop101.com/plate-flank-cuts |archive-date=2015-05-14 }}{{cite book|author=Virginia Willis|title=Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking|url=https://books.google.com/books?id=dquq-89tvIkC&pg=PT215|date=23 March 2011|publisher=Potter/TenSpeed/Harmony|isbn=978-1-60774-134-3|pages=215–}}{{Cite web| title = Grilled Skirt Steak with Roasted Corn Salad| work = TABASCO.com| access-date = 2015-09-17| url = http://www.tabasco.com/tabasco-recipes/recipe/4235/grilled-skirt-steak-with-roasted-corn-salad/}}

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.{{cn|date=September 2021}}

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.