Beef plate
Cut of beef / From Wikipedia, the free encyclopedia
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.[1][2][3]
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Skirt_steak_grilled_arrachera_style.jpg/640px-Skirt_steak_grilled_arrachera_style.jpg)
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Hanger-steak-raw-MCB.jpg/640px-Hanger-steak-raw-MCB.jpg)
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.[citation needed]
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.