Plate steak

Plate

American beef cuts
Type	Beef steak

In US butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough and fatty meat. In UK butchery, this cut is considered part of the brisket.

It is used for two kinds of steak: skirt steak, used for fajitas, and the hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon.

The beef navel is the ventral part of the plate, and is commonly used to make pastrami.

The remainder is usually used for ground beef.