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.
Called “Short Plate” because it does not contain the Brisket.
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.
We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.