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Beef Plate Common Cuts and
Bone-in Boiling Beef
Beef Short Ribs
Boneless Beef Short Ribs
Ground Beef regular (30% fat or less)
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
|| Short Ribs
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.
|| Skirt Steak
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
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
is usually made from meat obtained from the plate.
chunks for stewing are often cut from the plate.
beef can also be produced from trim from the plate, it he product must
be at least 70% lean
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
1 cup. hot water
1/8 tsp. garlic powder
1/8 tsp. ground ginger
Put short ribs in
Crush anise seeds
thoroughly and mix with soy sauce, wine, garlic powder, and ginger.
Pour over ribs.
Marinate overnight in
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
Cover tightly and
simmer slowly for about 2 hours+ until ribs are very tender.
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