Plate

About This Cut

The plate is found on the underside of the cow, just below the rib section. It's a fatty, tough cut with a strong, beefy flavor. The plate is perhaps best known as the source of skirt steak — one of the most intensely flavored steaks available — as well as short ribs. Its high fat content makes it excellent for rendering and slow cooking, and it's a key source of beef for processed products like hot dogs.

Commonly Used In

• Skirt steak fajitas and carne asada
• Braised short ribs
• Korean galbi (grilled short ribs)
• Beef for shabu-shabu (thinly sliced hot pot)
• Hanger steak (butcher's steak)

Fun Facts

• Skirt steak — from the plate — has more flavor per ounce than almost any other cut
• The "hanger steak" gets its name from the way it hangs between the rib and loin
• There is only one hanger steak per animal, making it a rare find at butcher shops
• Plate cuts are popular in Korean BBQ for their well-marbled, fatty richness

Best Cooking Methods

• Grilling (skirt steak)
• Braising (short ribs)
• Slow cooking