Short Plate Primal

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.

Butcher's Note

Called “Short Plate” because it does not contain the Brisket.

Industry Ids ?

IMPS/NAMP - 121

UPC - 1593, 1594

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Hanger Steak

Inside Skirt

Outside Skirt

Plate Short Ribs

Flanken Style Short Ribs

Hanging Tender

Recipes That Use This Cut:

Soy sauce, barbecue sauce, peanut butter and garlic powder make a tasty Asian marinade to compliment a Skirt Steak.

Impress your dinner guests with this beautiful presentation. Colorful vegetables are rolled into flavorful Skirt Steak and drizzled with a balsamic reduction. Simply stunning.

All the flavors of Flank Steak fajitas served on a crunchy bed of greens make for a colorful and peppery salad.

Love Caesar Salad? Try this Skirt Steak recipe for a homespun take on these classic flavors.

Short Plate Primal

Industry Ids ?

IMPS/NAMP - 121

UPC - 1593, 1594

Recipes That Use This Cut:

Asian Barbecued Skirt Steak | 35 min

Balsamic-Glazed Skirt Steak Beef Rolls | 1 hr

Beef Fajita Salad with Salsa Verde | 45 min

Caesar Beef Steak with Chunky Olive Tapenade | 40 min

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