The name originates from the short length of the Ribs thus the name “Short Ribs.”
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.
Supply Chain Information
IMPS/NAMP - 123A
UPC - 1599, 1605