BEEF|BEEF CUTS

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BACK Beef Plate Common Cuts and Other Names

Bone-in Boiling Beef
Skirt Steak
Hanging Tender
Hanger Steak
Pastrami
Beef Short Ribs
Boneless Beef Short Ribs
Ground Beef regular (30% fat or less)

Plate The plate, also known as the short plate, is located on the underside of the animal below the rib primal. The brisket / plate / flank are often grouped together as one primal cut or they may be considered as separate primal cuts.
Subprimal Cut	Retail Cuts	Description
Ribs	Short Ribs	The ends of the 6th through the 12th ribs are contained within the plate primal cut. The plate short ribs are usually taken from the flat ends of ribs 6 through 9 and are cut only a few inches long. The ends of ribs 10 through 12 have more fat than meat. (The ribs with the most meat are ribs 1 through 5 located in the chuck primal). Short ribs cut parallel to the bone are known as English style short ribs. They may include a bit of the bone or may be sold boneless. Short ribs that are cut across the rib bones are know as flanken.
Beef Plate	Skirt Steak	Skirt steaks have much more marbling than flank steaks and as a result, they are more juicy. The skirt steak is also known by the following names: Outside Skirt Steak Inside Skirt Steak Philadelphia Steak
	Hanger Steak	The hanger steak, or hanging tenderloin, is the thick strip of meat that hangs between the last rib and the loin. It is actually part of the diaphragm. The hanger steak is also known by the following names: Hanging Tenderloin Hanging Tender Butcher's Steak
	Pastrami	Pastrami is usually made from meat obtained from the plate.
	Stew Meat	Meat chunks for stewing are often cut from the plate.
	Ground Beef	Ground beef can also be produced from trim from the plate, it he product must be at least 70% lean

SHORTRIBS
MANDARIN BEEF SHORT RIBS

3 lbs. beef short ribs, cut into serving-size pieces
1 tsp anise seeds
2 tbls. soy sauce
1/2 cup dry red wine
2 tsp. beef stock base
2 tsp. powdered mushrooms
1 cup. hot water
1/8 tsp. garlic powder
1/8 tsp. ground ginger

Put short ribs in deep bowl.
Crush anise seeds thoroughly and mix with soy sauce, wine, garlic powder, and ginger.

Pour over ribs.
Marinate overnight in the refrigerator.
Drain short ribs and brown in heavy skillet.
Remove excess fat.
Add beef stock base and powdered mushrooms to hot water and mix with marinade.
Pour over browned ribs.
Cover tightly and simmer slowly for about 2 hours+ until ribs are very tender.
Serve with rice noodles.
SERVES 5

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