Belly (below ribs)
Short Plate: Complete Guide to Short Plate Beef Cuts
The short plate sits below the rib section on the belly. It's fatty and flavorful, home to short ribs and skirt steak — key cuts in BBQ and Mexican cuisine.
Rich, fatty, and intensely beefy. The high fat content provides moisture and flavor, making these cuts excellent for grilling and braising.
What Cuts Come from the Short Plate?
The Short Plate primal is broken down into 4 sub-primal cuts, each with distinct characteristics, textures, and ideal cooking methods. Understanding these sub-cuts helps you choose the right piece for your recipe.
Skirt Steak
midThe diaphragm muscle with an intensely beefy, almost mineral flavor. Long, flat, and loose-grained — the essential cut for fajitas and carne asada.
Also known as: Fajita Meat, Arrachera
Weight: 1-2 lbs
Hanger Steak
premiumHangs from the diaphragm, hence the name. There's only one per cow, making it rare. Incredibly tender with deep, rich flavor — the butcher's secret cut.
Also known as: Butcher's Steak, Onglet, Hanging Tender
Weight: 1-2 lbs
Short Ribs (Plate)
midMeaty, well-marbled ribs from the plate section. Available bone-in for braising or flanken-cut across the bone for Korean BBQ.
Also known as: Plate Short Ribs, Flanken Ribs, Galbi
Weight: 2-4 lbs
Beef Plate Bacon
midThe beef equivalent of pork belly bacon, cured and smoked from the plate section. Rich, beefy, and increasingly popular.
Also known as: Beef Belly Bacon
Weight: 1-2 lbs
What Are the Best Short Plate Recipes?
These 5 recipes showcase the best ways to cook short plate cuts, from quick weeknight dinners to slow weekend projects. Each recipe is matched to the ideal sub-cut.
Carne Asada Tacos
Authentic carne asada tacos with marinated skirt steak, fresh salsa, and charred tortillas. Street food perfection.
Red Wine Braised Short Ribs
Luxuriously tender braised short ribs in a rich red wine sauce. Fall-off-the-bone elegance for date nights and dinner parties.
Korean BBQ Galbi (Short Ribs)
Sweet and savory Korean galbi: flanken-cut short ribs marinated in soy, pear, and sesame. Grilled to caramelized perfection.
Hanger Steak with Shallot-Red Wine Sauce
The butcher's secret steak, pan-seared and served with a classic French shallot and red wine pan sauce. Bistro elegance.
Sizzling Skirt Steak Fajitas
Restaurant-quality sizzling fajitas with marinated skirt steak, charred peppers, and onions. Tex-Mex at its absolute best.
What Are the Best Ways to Cook Short Plate?
Short Plate cuts respond best to these cooking methods. Each method brings out different qualities — click any method to read our complete guide with step-by-step instructions.
Quick Tips for Cooking Short Plate
- • Lower tenderness — best with slow, moist-heat methods like braising that break down connective tissue.
- • Excellent marbling means self-basting — minimal added fat needed during cooking.
- • Rich, beefy flavor — keep seasoning simple to let the natural taste shine.
- • Always use an instant-read thermometer for accurate doneness.
Frequently Asked Questions About Short Plate
What is the short plate?
The short plate is a primal cut from the belly of the cow, below the rib section. It's fatty, intensely beefy, and home to skirt steak, hanger steak, short ribs, and beef bacon. These cuts are essential in BBQ, Mexican, and Korean cuisine.
What is skirt steak best for?
Skirt steak is the essential cut for fajitas and carne asada. Its loose grain and intense beefy flavor make it ideal for high-heat grilling. Cook over maximum heat for 2-3 minutes per side, then slice thin against the grain.
What is hanger steak?
Hanger steak (also called the butcher's steak or onglet) hangs from the diaphragm. There's only one per cow, making it rare. It's incredibly tender with deep, rich, almost mineral flavor — a favorite of chefs and butchers worldwide.
What is the difference between short ribs and back ribs?
Short ribs come from the plate section and are meatier with more marbling — ideal for braising. Back ribs come from the rib section after the ribeye is removed and have less meat between the bones — best for smoking or grilling.
How do you make Korean galbi?
Marinate flanken-cut (cross-cut) short ribs in soy sauce, Asian pear, garlic, sesame oil, and sugar for 4-24 hours. Grill over high heat for 2-3 minutes per side. The thin cut and sweet-savory marinade create quick-cooking, intensely flavorful ribs.
How to Master Cooking Short Plate Beef
These guides are specifically relevant to cooking short plate cuts — from choosing the right grade to perfecting doneness.
Beef Cooking Methods: The Complete Guide
Learn every major beef cooking method: pan-searing, grilling, reverse sear, braising, smoking, and sous vide. Detailed steps, best cuts, and pro tips.
Read guideBeef Temperature & Timing Chart by Thickness
How long to cook a steak based on thickness? Complete timing chart from 1/2 inch to 2 inches for rare through well done on grill and pan.
Read guideUSDA Beef Grading: Prime vs Choice vs Select Explained
Understand USDA beef grading: what Prime, Choice, and Select mean, how grading works, and which grade to buy for different cuts and cooking methods.
Read guideDry Aging vs Wet Aging Beef: The Complete Comparison
Dry aged vs wet aged beef: how each process works, flavor differences, texture changes, cost comparison, and which method produces better results.
Read guideThe Complete Guide to Seasoning Beef
Master beef seasoning: from simple salt and pepper to complex rubs, marinades, and finishing salts. Best seasonings for every cut and cooking method.
Read guideHow Does Short Plate Compare to Other Primal Cuts?
Each of the 9 primal cuts has unique characteristics. Explore them all to find the perfect cut for your next meal.
