Part of the forequarter cuts, the beef plate is also called short plate because it does not contain the brisket.
It is typically a cheap, tough (read: needs marinating and long cooking time), and fatty meat (read: flavourful).
The beef plate primal includes the short ribs. Beef spare ribs (or back ribs) however are taken from the cow's rib section and are the long ribs most often associated with barbecued beef ribs. The two require different cooking methods.
Beef short ribs might not be as popular as pork ribs, but they’re a versatile cut that can be slowly braised. Check out our Recipes tab for a simple, yet finger-licking, recipe!
The plate is also where the skirt steak is located. This thin cut, full of flavour, needs to be marinated and seared over high heat.
Beef from the short plate is often used to make fajitas, pastrami or mince.