Short Plate

Short plate is a beef primal section from the lower rib and belly area, below the rib primal and behind the brisket. It contains several flavourful muscles and may include short ribs, skirt steak and other portions depending on the cutting specification. The area is generally richer in fat and connective tissue than some leaner leg cuts.

Common cuts from the plate

• Short ribs: bone-in or boneless portions with substantial flavour and connective tissue, suited to braising or slow cooking.
• Skirt steak: a thin, coarse-grained diaphragm muscle often used for fajitas and quick grilling.
• Plate ribs: larger rib sections with meat between and around the bones, commonly smoked or braised.
• Plate trim: may be used for ground beef or other preparations, depending on fat content and specification.

Butchery and regional terminology

Short plate is a North American primal term. British and European cut names do not always map directly to it; French butchery may use terms such as plat de côtes or flanchet for related areas, depending on the exact muscle and seam.

Cooking methods

Short plate cuts may be grilled, smoked, braised or ground. Short ribs and plate ribs generally benefit from slow cooking, while skirt steak is best suited to quick high-heat cooking and slicing across the grain.

Example: smoke plate ribs until tender, braise short ribs in red wine, or grill skirt steak for fajitas.

Chef’s tip: ask the supplier to identify the exact muscle and bone status. “Short plate” is a primal section, not one single cut or cooking method.