When it comes to beef, most people focus on beef dishes that use ribs, sirloin, chuck and round.

 

Cuts from the beef plate do not get the same love. But a closer look at this primal cut will show that the Plate provides inexpensive beef cuts that can be versatile. 

The Plate is one of the nine Primal Cuts of beef derived from a steer/cow: Chuck, Rib, Short Loin, Brisket, Shank, Round, Flank and Sirloin. 

Each of these beef cuts has features that serve a dish in terms of flavour and cost; knowing these features gives an advantage. 

Chefs and skilled cooks have the advantage of knowing how important it is to know the different cuts of beef. They know that each beef cut has features that serve a dish in terms of flavour and cost. 

 

PRIMAL CUT #7: PLATE

 

The Beef plate primal is taken in the centre belly of the cow, right below the rib cut, behind the Brisket and in front of the flank. 

The cut is called a “Short Plate” when it does not include the Brisket. 

Most cuts from the short Plate are known to have an excellent quality-price ratio and are easy to smoke or grill.

 

SUBPRIMAL CUTS:

 

Hanger Steak 

 

The hanger steak is a thick cut with a coarse texture. This texture characteristic initially gave it a reputation for being a crude cut of meat. However, people will later know that it is one of the most tender and flavourful cuts of beef. 

Because it is flavourful, Butchers, in the past, often kept it for themselves instead of selling it, earning the name “Butcher’s Steak”.

Hanger steak tends to be the most expensive cut per pound. It has that much-desired quality of having the proper marbling and fantastic flavour. Another reason why it is expensive is that one steer can only provide one hanger steak. 

 

Cooking Recommendations:

 

Hanger Steak is best grilled at medium-rare temperature. Ensure that meat is tenderised by removing some connective tissues and marinating them. The flavour is further enhanced by grilling or broiling the hanger steak over high heat.

 

Skirt Steak

 

Skirt Steak is a long thin boneless steak that comes from two different muscles inside the chest and abdominal cavity, below the ribs: 

  1. Inside skirt steak (The transversus abdominis muscle) – The inside skirt steak is exceptionally flavorful and is a bistro favourite. It is perfect for beef stir fry and fajitas. It is the smaller of the two muscles and is commonly found in markets.

  2. Outside skirt steak: (The diaphragm muscle) – The outside skirt steak is similar in quality to the inside skirt steak but is larger, more tender and more uniform. It is commonly known as the preferred cut for Fajitas, which is why it is sometimes labelled as Fajita Meat.  

 

Cooking Recommendations:

 

Marinate the meat before cooking in high heat to tenderise and for an extra boost in flavour. 

 

Plate Short Ribs: 

 

The Plate short ribs are a short section of ribs (from ribs 6, 7, and 8) in the Plate primal and are cut just below the ribeye. They can be 3-5 inches thick and have alternating fat and lean meat layers. 

 

Cooking Recommendations:

 

These ribs taste great, grilled or braised. When grilling, use a spice rub for depth in flavour. Short ribs hold their shape even after long hours of cooking because they are cut parallel to the bone, with one bone per piece. 

 

Flanken-style Short Ribs:

 

The term “Flanken” is a german word referring to ribs that span the back toward the belly of the cow. It is a particular cut where the ribs are cut across the bones, unlike the traditional short ribs, where the cut is between each rib. What results is cut, about 8″ long with four tiny pieces of bone in them. Specifically, four beef short ribs are attached and cut across the bone. 

Flanken-style short ribs are also sometimes referred to as Korean-style short ribs. 

 

Cooking Recommendations:

 

They do very well when marinated and then grilled. When cooked for long hours in an oven or stovetop, they become tender and almost fall apart because they are cut. It doesn’t hold the meat as well as the traditional short rib. 

 

In Summary:

 

The Plate is a primal beef cut that provides meat with excellent flavour. Although it may be challenging for most people to prepare at home, meat cuts from the plate section are favoured by most restaurants, particularly Bistros and Korean BBQs. 

And if you are looking for skilled chefs and kitchen staff based in Perth and Western Australia for your staffing needs, give us a call at Anytime Staff.

We have a roster of professional chefs and kitchen staff that are available as short-term hires for :

  • peak periods
  • events/private parties and celebrations/pizza chefs
  • fill in for an emergency or annual leaves
  • start-up team for opening venues

As part of our team, we have polite, professional Kitchen Stewards to assist you in cleaning and organising your kitchens. 

Anytime Staff can also assist you in looking for permanent hires by facilitating your recruitment process.

We also offer a Consulting Service to assist you in opening or running the cafe or restaurant of your dreams.

 

That’s it for this week.


As always, professional chefs are on call at Anytime Staff!

Ciao for now,
Thomas

 


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