A thicker cut within the Short Plate that’s full of flavor with a coarse texture. Marinate and grill.
Shelf-Life: 18 months
Storage Guideline: -17°C
Cooking Methode:
PLATE Cuts
The section right under the rib primal with a higher fat content.
The Short Plate is a source of Short Ribs and Ground Beef. It’s also the home of the Skirt Steak—a thin, flavorful cut that’s best when marinated and seared over high heat.
Recommended Menu Applications:
Steak entree; slice for use in fajitas, tacos and salads
