What is Beef Plate and Related Cuts

Acabonac Farms |

If you’ve ever enjoyed barbecue ribs or steak fajitas, then you already understand why beef plate is so important for cooks and consumers alike. It’s a favorite cut of meat for chefs and home cooks who want a strong, beefy taste in their dish. It’s also known for producing some of the most tender, succulent cuts of beef when cooked properly.

Health conscious consumers who want to enjoy fajitas, ribs and beef stews can choose to use cuts of meat from lean, nutrient-dense and grass-fed beef plate. Acabonac Farms prides itself on being the premier online source for pasture-raised cuts from the beef plate, including skirt steak and short ribs.

Read on to learn all about beef plates and the delicious dishes it makes possible.

Key Takeaways

  • Beef plate is a specific cut of beef that comes from the lower belly area of the cow, situated between the brisket and the flank.
  • Cuts from the beef plate include skirt steak, hanger steak and short ribs.
  • Cuts from the beef plate are used in many popular dishes, including barbecue ribs, Korean Galbi, fajitas and stews.
  • Grass-fed beef from Acabonac Farms provides higher levels of vitamins and nutrients, healthy fats (such as omega-3s) and a leaner cut of beef.

What is Beef Plate?

Beef plate is a specific cut of beef that comes from the lower belly area of the cow. This cut is known for its higher fat content, which contributes to its rich flavor and tenderness. However, grass-fed beef provides less unhealthy fats and higher levels of vitamins and nutrients.

The beef plate contains a lot of connective tissue, making it tougher compared to some other cuts, but it becomes tender when cooked slowly. Slow-cooking methods such as braising, stewing or using a slow cooker are ideal for some beef plate cuts. These methods allow the meat to become tender and the fat to render, enhancing the dish's flavor. 

Beef plate is generally considered a cheaper cut of beef compared to more premium cuts like ribeye, tenderloin or sirloin. Despite its lower price, beef plate is valued for its rich flavor and versatility in various dishes. 

Key Cuts from the Beef Plate

The following are some of the most popular cuts from the beef plate.

Skirt Steak

Skirt steak is a flavorful and relatively thin cut of beef. It is known for its intense beefy flavor and distinctive grain, which runs along the length of the meat. Skirt steak is prized in many cuisines and is particularly popular in Latin American dishes. Inside skirt is cut from the inside of the plate. It is more tender than the outside skirt, which is slightly thicker with a more pronounced grain.

The best cooking methods for skirt steak include grilling, broiling, pan-searing and stir-frying. Experienced cooks know some of the tops for getting the best results for skirt steak. They include marinating the steak overnight to enhance flavor and tenderness - common marinades include citrus juices, vinegar, soy sauce, garlic and herbs. It’s also important to always slice the skirt steak across the grain to shorten the muscle fibers, making the meat more tender and easier to chew.

Common dishes that use skirt steak include fajitas, carne asada, stir-fries with vegetables and sauces, and steak sandwiches. 

raw grass-fed skirt steak

Hanger Steak

The hanger streak is also known as the butcher's steak because butchers often kept it for themselves due to its rich flavor. It is a tender cut that hangs from the diaphragm. It’s excellent for grilling or pan-searing. Often served medium-rare to medium to retain juiciness and tenderness. As with skirt steak, it’s recommended to marinate the hanger steak to enhance flavor and then cook quickly over high heat. Slice against the grain.

Short Ribs

Short ribs from the plate are meaty and have a good amount of marbling, which makes them rich and flavorful. Most cooks consider grass-fed short ribs ideal for slow-cooking methods such as braising, smoking or slow roasting. They are popular in dishes like Korean galbi, American barbecue and hearty stews. 

what is beef plate

Is Beef Short Plate The Same As Beef Belly?

Beef short plate and beef belly are closely related but not exactly the same. They come from adjacent areas on the cow and share some similarities, but they are distinct cuts with different uses and characteristics. While the beef short plate is located on the underside of the cow, between the brisket and the flank, near the rib area, beef belly refers more specifically to the lower part of the plate, closer to the brisket and slightly overlapping with the navel.

Beef belly is very fatty and is similar to pork belly in terms of texture and fat content. It is commonly used in slow-cooked, smoked or cured dishes due to its high fat content, including beef bacon, pastrami and other cured meats.

What Is The Difference Between Flank And Plate?

The flank and plate are distinctly different cuts of beef. The flank is located in the abdominal area of the cow, just below the loin and ahead of the rear legs. It is a lean cut with a noticeable grain, which can make it somewhat tough if not cooked and sliced properly. Flank steak, one of the most common cuts from this area, is known for its rich, beefy flavor and is often used in dishes that require quick cooking methods. It is frequently used in recipes like London broil and Asian stir-fries.

What is Beef Plate Good For?

Cuts from beef plates are used in a variety of recipes. For the best results, use grass-fed beef such as those available from Acabonac Farms. Grass-fed beef cuts offer numerous advantages, including superior nutritional benefits, richer flavor and better quality meat. Pasture-raised beef also provides health benefits such as a more balanced fatty acid profile and lower saturated fat content. Environmentally, grass-fed beef from Acabonac Farms is more sustainable and has a lower carbon footprint.

Popular recipes using cuts from the beef plate include the following.

Grilled Skirt Steak Fajitas


  • 1 lb grass-fed skirt steak
  • 3 bell peppers (assorted colors), sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tbsp soy sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Flour tortillas
  • Toppings: guacamole, sour cream, salsa, chopped cilantro


Marinate the skirt steak. In a bowl, mix lime juice, olive oil, soy sauce, garlic, cumin, chili powder, salt and pepper. Place the skirt steak in a resealable bag and pour the marinade over it. Marinate for at least one hour, preferably overnight

Grill the steak. Preheat the grill to high heat. Remove the steak from the marinade and grill for 3 to 4 minutes per side, or until desired doneness. Let it rest for a few minutes, then slice against the grain.

Cook the vegetables. In a skillet, heat a little oil over medium-high heat. Add the sliced bell peppers and onions, and cook until they are tender and slightly charred.

Assemble the fajitas. Serve the sliced steak and vegetables on warm tortillas. Add toppings as desired.

Braised Short Ribs

braised short ribs from beef plate


  • 3 lbs. grass-fed short ribs
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves


Preheat oven. Preheat the oven to 325°F.

Season and sear: Season the short ribs with salt and pepper. In a large ovenproof pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove from the pot and set aside.

Sauté vegetables.  In the same pot, add the onions, carrots, and celery. Cook until softened, then add the garlic and cook for another minute.

Deglaze and simmer. Stir in the tomato paste, then add the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Add the thyme and bay leaves.

Braise. Return the short ribs to the pot. Cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender.

Serve. Remove the thyme and bay leaves before serving. Serve the short ribs with the braising liquid over mashed potatoes, polenta or egg noodles.

Korean BBQ Short Ribs (Galbi)


  • 2 lbs. grass-fed short ribs
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/2 pear, grated
  • 2 green onions, chopped
  • 2 tbsp rice vinegar
  • 1 tsp black pepper
  • 1 tbsp sesame seeds


Marinate the ribs. In a large bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, green onions, rice vinegar, black pepper and sesame seeds. Add the short ribs and mix to coat well. Marinate for at least 4 hours, preferably overnight.

Grill the ribs. Preheat the grill to medium-high heat. Grill the short ribs for about 3 to 4 minutes per side, or until nicely charred and cooked through.

Serve. Serve the galbi with steamed rice, kimchi and other Korean side dishes (banchan).

How Do You Cook Beef Plate?

Because so many different cuts come from beef plate, there are many different cooking methods depending on the cut you are using and the dish you are making. However, the following are general tips that apply to most cuts from beef plate.

Remove the fat cap. The fat cap is a thick layer of fat found on certain cuts of beef. This layer of fat varies in thickness and is often left on during cooking to help keep the meat moist and add flavor. A very thick fat cap can be unappealing and chewy. Trimming it to a more manageable thickness can make the meat more enjoyable to eat.

Remove the silverskin. Silverskin is a tough, thin, white membrane of connective tissue found on various cuts of meat, including beef, pork and lamb. It is called silverskin because of its silvery-white appearance. Silverskin does not break down during cooking and can be tough and chewy, detracting from the tenderness of the meat.

Rubs and marinade. Another recommendation is to apply a 50/50 salt and pepper rub overnight to enhance flavor when smoking ribs. For some cuts, such as skirt steak, it's important to marinade the meat overnight to increase tenderness and enrich flavor.

Best Cooking Methods for Beef Plate

Cooking methods depend on what you are making. The most common methods are as follows.

Grilling. Grilling is one of the best ways to cook skirt steak because it benefits from the high heat and quick cooking.

3-2-1 cooking method. The 3-2-1 cooking method is a popular technique for smoking ribs to achieve tender and well-cooked results. The numbers refer to three hours of smoking in a cooker set to 225°F, followed by two hours of wrapping them tightly in aluminum foil and then returning them to the smoker. The final one hour involves unwrapping the ribs and smoking for an additional hour, optionally applying barbecue sauce or glaze.

Braising. Braising is perfect for short ribs because it involves slow cooking in liquid, which helps break down the tough connective tissue.

Pan-searing. This method also works with skirt steak, allowing you to achieve a good sear and caramelization on the meat. Season the skirt steak with salt, pepper and any preferred spices.

Slow cooker. Short ribs can also be slow-cooked in a crockpot or slow cooker.

Where to Buy Beef Plate and Other Related Cuts Online

If you’re looking to elevate your culinary experience with high-quality, flavorful cuts of beef, consider ordering grass-fed beef from Acabonac Farms. You’ll find top-quality beef cuts such as flank steak, beef brisket, skirt steakbeef short ribs and more.

Grass-fed beef is renowned for its rich taste and superior nutritional profile, offering higher levels of omega-3 fatty acids, CLA (conjugated linoleic acid) and essential vitamins compared to conventional grain-fed beef. At Acabonac Farms, each cut is meticulously sourced from cattle raised on lush, nutrient-rich pastures, ensuring that you receive beef that is not only delicious but also healthier for you and your family.

Beyond the health benefits, purchasing from Acabonac Farms supports environmentally sustainable practices through regenerative farming methods. These practices include rotational grazing, which helps restore soil health, increase biodiversity, and capture carbon, significantly reducing the farm's carbon footprint. Buy from us and you are contributing to a system that promotes ecological balance and enhances the land's natural resilience.

We’ve made ordering from us convenient. Buy meat online from Acabonac Farms, we’ll ship your order to wherever you live, nationwide.

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