Also Known As: Beef Plate; Boneless Diaphragm; Fajita Meat; Fajita Steak; Inside Skirt Steak; Outside Skirt Steak; Philadelphia; Skirt Steak
Slicing beef against the grain is always important, but even more so for thin, coarse cuts such as the Skirt Steak.
Plate Primal | Primal Cut
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.Explore This Primal
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23162): 200 Calories; 100 Calories from fat; 11g Total Fat (3.6 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat; 0 g CLA Fat;) 75 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 25 g Protein; 2.07 mg Iron; 255 mg Potassium; 0.29 mg Riboflavin; 5.43 mg Niacin; 0.41 mg Vitamin B6; 2.47 mcg Vitamin B12; 143.64 mg Phosphorus; 6.92 mg Zinc; 28.56 mcg Selenium; 51.57 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.
Supply Chain Information
IMPS/NAMP - 121D
UPC - 1585