To achieve a great taste while cooking beef, one of the important things along with the flavors is to use the right cut for the dish you are making. For example, if you are going to make a steak, it is important that you select a part of beef that is tender, marbled and complete with a moderate amount of fat.
In this article we will be discussing with our readers about the different cuts of the cow carcass and how all of the beef cuts are used for different purposes, specifically Short Plate beef. Short Plate Beef is the part of the cow from the forequarter and underside of the belly. The meat from this part of the cow is tough but full of fat.
The meat from this part is mostly used for making bacon and short ribs steaks. Let’s dive into more details about how a short plate beef cut is used, where it is used and from where it is obtained from the carcass of a cow.
What is Short Plate Beef?
Short plate beef, also known as Beef plate is a forequarter cut from the belly of the cow. It is obtained from just below the rib cut from the underside of the cow. However, in U.K. butchery, this cut is considered part of the brisket.
This cut is typically cheap, tough and has a high fat content. Although the short plate beef cut prominently has ribs, but they come from the stomach area rather than near the spine.
If you are looking for beef that maintains its texture and shape while having high fat content, meat from short plate beef cut can be a good option for you that can be used in various types of dishes and cuisines.
Primal, Subprimal and Portion Cuts
The carcass of the cow is divided into various sections that makes it easier for people to select the meat from different parts of the animal. There are several stores across the US that carry and sell as many as 60 different types of beef products, however, it only increases the confusion in customers to select between the different cuts of beef.
Moreover, there are some federal USDA standards that dictate meat labeling which makes it easier for consumers to differentiate between various beef cuts. These federal standards generally only apply to larger cuts of animals that are not usually available for purchase from most grocery stores and retail butchers.
Generally, the cow is cut into larger portions that are known as primal cuts. Large primal cuts are then divided into smaller subprimal cuts that are shipped to local markets for further cutting and preparation. The final cuts are known as portion cuts that are divided into following parts:
- Short Plate
Short Plate Beef Cut
What is a short plate beef cut? Why is this cut called a short plate? Many people that regularly cook beef and are familiar with different cuts of beef probably know that each cut tastes and cooks differently.
For those who are unaware, short plate beef cut received this name because the cut does not include the brisket. The short plate beef cut consists of the inside skirt steak, hanger steak, and short ribs. Another type of steak cut that we get from short plates are inside skirt steak and outside skirt steak. Both of these steaks are cut from the diaphragm. However, the outside skirt steak is preferred more by the consumers as it is more tender. Still, both of the cuts are full of flavor, texture and good amount of fat.
Short plate ribs are the most frequently used type of ribs that are either with or without bone. The hanger steak that is also part of the short plate beef cut is somewhat thicker but more tender than skirt steak. Hanging tender is another name for hanger steaks. However, hanger steak is not often found outside of restaurants. But what makes Hanger cuts so rare? Unlike other cuts of the beef, there is just one hanger steak per cow, so they are harder to come by. Still there are many types of rib steaks that can be made from short plate beef. These short ribs are also referred to as:
- Barbecue ribs
- Chuck short ribs
- English short ribs
- Fancy cut ribs
- Plate short ribs
What is Short Plate Beef Cut Best For?
Short plate beef has a high fat content in them and has a special selection of tough but thin meat. To make the meat taste better and cook properly while preserving the tenderness of the meat, is to cut the meat into thin slices. It will help the meat to stay tender while it will be thoroughly cooked at a low heat. Skirt steaks, which are also made from short plate beef cut, are cut thin and for best results, it is recommended to marinate them and sear over high heat.
Short plate beef is also used to braise or roast short ribs. Using this technique helps remove the meat from the bone easily. For best results, remove the fat cap and cut the meat into portions prior to grilling.
Because of its high content, short plate beef cut can also be used for ground beef. In fact, it is also a good choice for stir-frying and fajitas as thin slices of meat are required to cook these dishes. Many cooks use the short plate for making beef bacon or pastrami.
Short plate beef is obtained from the forequarter of the cow carcass. This meat is high in fat content and usually comes at a cheap price, which makes the steaks and ribs made from this meat also much cheaper than other steak meat options in the market.
Short plate beef cut can be used for various purposes including steaks, fajitas, stir-fried beef, pastrami and bacon. Due to the high fat content, short plate beef turns into very rich and flavorsome bacon.
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